Keep your beet greens in use! They may be pan-fried fast and effortlessly, and they have a great flavor.
| Prep Time: | 5 mins |
| Cook Time: | 15 mins |
| Total Time: | 20 mins |
| Servings: | 2 |
| Yield: | 2 servings |
Ingredients
- 1 bunch beet tops with stems
- 1 tablespoon olive oil
- 4 cloves garlic, minced
- salt and ground black pepper to taste
- ½ lemon, juiced
Instructions
- Wash beet greens and drain. Chop stems and leaves separately.
- Heat olive oil in a skillet over low heat and cook garlic until fragrant, 2 to 3 minutes. Add stems and cook, stirring occasionally, until softened, about 5 minutes. Add greens and allow to wilt, 3 to 5 minutes. Season with salt and pepper. Drizzle with lemon juice and serve.
Reviews
Very easy recipe. Only thing I changed was drizzled with Blackberry-Ginger Balsamic vinegar at end instead of lemon juice.
Excellent recipe, I did splash 2 tbsp. of apple cider vinegar half way through cooking the greens and once it was finished cooking I added a couple spritzes of some I can’t believe it’s not butter spray, it turned out delicious
Absolutely delicious – I had never eaten beet greens (or beets) before. I used another recipe to roast the beets then used this recipe for the greens. Threw the roosted beets on top and voila – dinner!
Just what I was looking for – an easy recipe to use up beet greens. Thank you, we enjoyed it