Sauteed beet greens are a simple and flavorful way to make the most of your fresh beets! With crispy bacon, tender beet stems, and a bright squeeze of lemon, this easy dish comes together in minutes and makes a delicious side that highlights the often overlooked greens. Perfect for a quick weeknight dinner or to serve alongside your favorite main course!
Here is Why This Recipe Works
Uses the whole beet: No part goes to waste! You get to enjoy both the greens and stems while saving the actual beets for another meal.
Bacon makes everything better: Crispy bacon bits take these sautéed greens to the next level—because why not add a little extra flavor?
Quick and easy: This recipe comes together in under 15 minutes, so you can have a tasty, wholesome side dish without any fuss.
Bright and fresh: A squeeze of lemon at the end keeps the greens tasting light and fresh, making them the perfect balance of savory and zesty.
The Ingredients
- Meat: Bacon
- Produce: Beets with their greens, garlic, lemon, Salt, pepper
- Other: Bacon fat
what do beet greens taste like?
Since beet greens are dark and leafy, their flavor can sometimes taste slightly bitter and earthy. However, beet greens are a little sweeter than other hardy greens.
If you like this recipe, I’m sure you will also like our wilted greens with bacon, sauteed rosemary lemon beets or some simple roasted beets.
Variations
Garlic Parmesan Beet Greens: Add ¼ cup of grated Parmesan and a clove of extra minced garlic.
Chili Lime Beet Greens: Sauté with a pinch of red pepper flakes and finish with a squeeze of lime juice.
Feta and Sun-Dried Tomato Beet Greens: Stir in ¼ cup of crumbled feta and 2 tablespoons of chopped sun-dried tomatoes for a Mediterranean-inspired variation.
Tips for Success
For the best sautéed beet greens, here are a few tips:
- The bacon will be easier to cut if you place single slices on parchment paper and set them in the freezer for 15 minutes.
- Rinse the greens and stems under cold water and then dry them off as much as you can with paper towels or a clean towel.
- When cooking beet greens, remove the skillet from the heat when the greens are slightly tender but still bright in color. They’ll continue to cook in the pan.
- Since the thicker stems take longer to cook, they need to be sautéed a bit before adding the tender leafy greens.
Storage
To store leftover beet greens, let them cool to room temperature first. Then, transfer them to an airtight container and refrigerate for up to 3 days.
If you’d like to freeze them, place them in a freezer-safe container and freeze for up to 3 months. To reheat, you can also microwave them in short intervals, stirring occasionally to avoid overcooking.
SOME OTHER RECIPES WE ARE SURE YOU WILL LOVE:
- Roasted Brussels Sprouts and Carrots: These bright and colorful roasted Brussels sprouts and carrots are a simple and delicious side dish for any meal. Sweet carrots and savory Brussels sprouts combine with salty bacon, soy, and honey. Yum!
- Roasted Asparagus with Curry Sauce: This side dish is a quick 5-minute roast in a hot oven. The make-ahead creamy curry sauce has low-fat mayo and no-fat Greek yogurt. Curry-dusted cashews top off this great side dish.
- Roasted Cauliflower Steaks: Roasted cauliflower steaks are perfect for a Meatless Monday Meal! With crisp roasted edges and a rich garlic butter flavor, our easy sheet pan roasted entrée is wonderful with the fresh taste of a chimichurri sauce.
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Sautéed Beet Greens
Ingredients
- 2-3 pounds fresh beets with their greens
- 4 bacon slices thick cut
- 2 tablespoons reserved bacon fat
- 3 cloves garlic minced or grated
- Salt/pepper to taste
- 1/2 fresh lemon
Instructions
- Rinse the beets under cold running water then cut the beets from the stems. Set the beets aside to use for another purpose.
- Cut the stems in 2-inch pieces, place in a dish and reserve. Chop the beet greens and place them in a separate bowl.
- Stack the bacon strips together and slice lengthwise, then crosswise into 1/2-inch pieces. Place the bacon bits in a cold, large skillet. Turn the heat to low and allow the bacon to brown and crisp up, stirring occasionally. Remove with a slotted spoon and place on a paper towel-lined plate and reserve.
- Pour off all but 2 tablespoons of the bacon fat. Transfer the dish of cut stems to the bacon fat and sauté over medium heat until they are tender but still firm to the bite, about 4 minutes. Stir in the garlic and cook for another 30 seconds.
- Add the prepared beet greens, sprinkle with salt/pepper and toss while sautéing for 2-3 minutes until tender. Do not overcook. Transfer the beets to a serving dish, squeeze lemon juice over the top and garnish with the reserved bacon bits.
- The greens should still have a bright color, they will continue to cook from residual heat after being transferred to a dish
Notes
- When cooking beet greens, less is more. Cook just until lightly tender.
- Place the bacon in single slices on parchment paper and set in the freezer for 15 minutes and they will be much easier to cut.
- Rinse the greens and stems under cold water then blot them as dry as possible with an absorbent kitchen towel.
- The thicker stems will take longer to cook to a tenderness and should be sautéed a bit before adding the tender leafy greens.
- Remove the skillet from the heat when the greens are tender but still bright in color. They will continue to cook by residual heat and become darker in color.
angiesrecipes
Monday 18th of May 2020
Anything with bacon has got to be DELICIOUS!
Dahn Boquist
Tuesday 19th of May 2020
I agree!!