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Sautéed Beet Greens

These sautéed beet greens are made with tangy lemon juice and a dash of red pepper flakes.
Plate of dark green beet leaves.
Prep time: 5 minutes
Cook time: 10 minutes
Makes: 3 Servings
Nutrition Facts: View label

Ingredients

2 teaspoons vegetable oil
4 cups chopped beet greens (2 bunches with stems removed)
2 cloves garlic, minced or ½ teaspoon garlic powder
1 teaspoon lemon juice
⅛ teaspoon red pepper flakes
1 pinch salt

Directions

  1. Wash hands with soap and water.
  2. Rinse or scrub fresh vegetables under running water before preparing.
  3. Heat oil in a medium-sized pan over medium heat.
  4. Add the beet greens and garlic to the pan. Stir until just wilted, then reduce the heat to low and stir occasionally until soft, about 5 to 8 minutes.
  5. Stir in lemon juice, red pepper flakes and salt. Serve right away or use in another recipe.
  6. Refrigerate leftovers within 2 hours.

Notes

  • No beet greens? Use other leafy greens such as mustard greens, turnip greens or chard.
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