Sauteed Beet Greens

3 Reviews

Prep: 10 min
Cook: 10 min
Ready In: 20 min

“My grandmother would pan-fry beet greens with garlic and olive oil. Following her example, I added sun-dried tomatoes and capers for a little more pop! The kids love it and it's quick and easy. Please note, although I have measurements listed, I am a 'pinch here and pinch there' type of cook. You may need to adjust for your personal taste.” - by Selayma

Ingredients

2 tablespoons olive oil
1/2 onion, chopped
2 tablespoons minced garlic
1 pound beet greens - stems discarded and leaves shredded
1 1/4 teaspoons capers
1 tablespoon chopped oil-packed sun-dried tomatoes
sea salt to taste
cracked black pepper to taste

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Directions

Heat olive oil in a skillet over medium heat. Cook and stir onion in hot oil until it begins to turn translucent, 3 to 5 minutes. Stir garlic into the onion; cook together about 1 minute. Fold the beet greens into the onion mixture, stirring to coat; cook until the greens wilt, 3 to 5 minutes. Add capers and sun-dried tomatoes; cook and stir until hot, about 1 minute. Remove skillet from heat; season dish with sea salt and black pepper.

Nutrition

Amount Per Serving (4 total)

Calories
107 cal
5%

Fat
7.2 g
11%

Carbs
9.6 g
3%

Based on a 2,000 calorie diet

Reviews (3)

Rate This Recipe

Esther

Aug. 10, 2012

"this was a flavourful and fast side dish...." See more"

sueb

Mar. 12, 2013

"I used the stems of the greens, and omitted the capers. The sun dried tomatoes were an unexpected pleasure in this dish! I'll be making this again!..." See more"

Kat

Jul. 13, 2012

"I made this for my supper tonight. I'm also a "pinch of this, pinch of that cook" so I didn't follow exactly. I needed to have a protein, too, so I added 3 oz. of frozen Boca crumbles. Topped it all w..." See moreith some rice vinegar (that's all I had). It was a pretty good, one pan meal. Thanks!"

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