If you're preparing cooked beets, don't let the beet greens go to waste! Beet greens are delicate in flavor and can be cooked and used in place of fresh spinach or Swiss chard. This simple sautéed beet greens recipe calls for just extra virgin olive oil, fresh garlic, red pepper flakes, and lemon zest.
Rinse the beet greens in a colander to remove any grit or dirt. Strip the thicker stems from the leaves (trimming and discarding any tough parts). Don't dry the beet greens.
Finely dice the stems and set aside. Roughly chop the tender leaves. Heat the olive oil in a medium skillet over medium-low heat.
Add the garlic and red pepper flakes. Sauté, stirring constantly, until just sizzling and fragrant, do not allow the garlic to gain color. Add the diced stems and sauté, stirring frequently, for 2 to 3 minutes or until tender.
Add the chopped leaves to the skillet, a pinch of salt, and toss with tongs to coat in the garlic olive oil mixture. Sauté over medium heat, tossing occasionally, until the greens are wilted and tender.
Season to taste. Garnish with freshly grated lemon zest and serve immediately.
Tips for Success:
Beets, like many root vegetables, have a long storage life, which is particularly helpful. Reference my guide on How to Cook Beets for more tips.
While beet greens should be used quickly, trimmed beets can be stored in the refrigerator for as long as 2 to 4 weeks.