Sautéed Beet Greens
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By Kait Welch
Recipe from Cooking Mindfully: Make Food Your Ally with Sustainable, Low Waste Recipes for Every Season
Ingredients
- 2 bunches beet greens and stems
- 1 tsp olive oil
- 1 shallot, sliced thinly
- 2 cloves garlic, minced
- 1/2 tsp salt
- 1/2 tsp freshly ground black pepper
- 2 tbsp (28 g) chopped walnuts, for serving
Instructions
- 1
Beet greens are notoriously covered with dirt, so make sure to wash them well before using! After washing and patting dry, gently tear the leaves from the stems to separate. Mince the stems and chiffonade the leaves. (Essentially, “chiffonade” is a term for rolling leaves into tubes and then thinly slicing them to get ribbons.)
- 2
In a medium-sized skillet on medium-low heat, combine the oil, shallot, and beet stems. Cook the stems down for about 5 minutes, then add the garlic. Cook for an additional 2 minutes, then add the beet greens, salt, and pepper. Cook, stirring frequently, for another 1 to 2 minutes, or until the beet greens wilt. Serve hot and top with the walnuts for a great crunch!
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