Sautéed Beet Greens

One of the advantages of purchasing from a market is that the produce is usually younger and more tender and of course fresher. Those qualities lead to this simple recipe that focuses on one simple great ingredient that could easily be discarded.

The beet leaves are very tinder. If possible this is lunch on market day. Recently, I fired up the grill soon after I got, peeled some beets, and smoked them. Grilled some sausages and sautéed, a great meal for a beautiful spring day.

The key to this dish is using the best olive oil you got. If you keep one for the lining the pan when cooking, but another for topping bread or salads, it is that latter we are talking about.

In this dish you are going to remove the stems including the tougher part between the leaves. Then wash the leaves very well with a complete soak. Dirt wants to stick to those leaves. Then dry them very well.

Sautéed Beet Greens

Resist the urge to add anything else. If the greens are market fresh, little is needed.


  • 1 bunch beet greens Remove stems, wash very well, chop biggest leaves, pat dry.
  • 1-2 cloves garlic, chopped The quantity depends on taste and the size of your bunch of greens.
  • olive oil
  • salt
  • pepper


  • Lightly coat the bottom of a cool pan with olive oil, add garlic. Turn up heat to medium and sauté until lightly brown.
  • Add greens to the pan and sauté for 2-3 minutes. If they are tender and fresh, that is all the cooking they need. Lightly salt while cooking.
  • Remove from heat. Grind a little black pepper on top, drizzle with your best olive oil and serve.


View posts by jz
Analytics professional for 30+ years and avid cook. Passionate about bringing the two interest together.

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