Serves 3
49 cal · 15 min
Sautéed Beet Greens
Recipe GLPRe8c1a6c33dfa7d
A simple, vibrant side dish featuring tender beet greens sautéed with garlic and finished with bright lemon juice and a hint of heat from red pepper flakes. Ready in under 15 minutes.
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Ingredients
2 teaspoons vegetable oil
4 cups chopped beet greens (stems removed)
2 cloves garlic, minced
1 teaspoon lemon juice
1/8 teaspoon red pepper flakes
1 pinch salt
Directions
Wash your hands thoroughly with soap and water. Rinse the beet greens under cold running water and pat them dry. Remove and discard the tough stems, leaving only the tender leafy portions. Chop the greens into bite-sized pieces. Mince the garlic cloves finely.
Pour the vegetable oil into a medium skillet and place it over medium heat. Allow the oil to warm for about 1 minute until it shimmers.
Add the chopped beet greens and minced garlic to the hot oil. Stir continuously for about 2 to 3 minutes until the greens begin to wilt down and release their moisture.
Reduce the heat to low and continue cooking, stirring occasionally, for 5 to 8 minutes more until the greens become completely tender and soft.
Remove the pan from the heat. Drizzle the lemon juice over the greens, sprinkle with red pepper flakes and salt, and stir gently to combine all the seasonings evenly.
Serve the sautéed beet greens immediately as a side dish, or set aside to use in another recipe if desired.
