Sautéed Beet Greens

5 from 1 vote

Sautéed beet greens with crispy bacon and a squeeze of lemon make a quick, flavorful side dish that uses the whole beet. Ready in under 15 minutes.

Prep Time15

Cook Time10

Total Time25

Course: Side Dishes

Cuisine: American

Keyword: beet greens, beets, Sautéed Beet Greens, seasoned beet greens

Servings: Servings

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

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.