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Sautéed Beet Greens


2 teaspoons
vegetable oil
4 cups
chopped beet greens (2 bunches with stems removed))
2 cloves
garlic, minced or 1/2 teaspoon garlic powder
1 teaspoon
lemon juice
1⁄8 teaspoon
red pepper flakes
1 pinch


  1. Wash hands with soap and water.
  2. Heat oil in a medium-size pan over medium heat.
  3. Add the beet greens and garlic to the pan. Stir until just wilted, then reduce the heat to low and stir occasionally for 5 to 8 minutes until soft.
  4. When done, stir in lemon juice, red pepper flakes and salt. Serve now or use in another recipe.
  5. Refrigerate leftovers within 2 hours.
Photo of Easy Sauteed Beet Greens
Prep time: 10 minutes
Cooking time: 10 minutes
Makes: 3 servings
Nutrition Facts: View Label
Last updated: 06/05/20

1 Comments for "Sautéed Beet Greens"

I love knowing that I can easily cook the greens after trimming beets. I used to chop them and freeze for later use in soup or stew, but this is so simple to make while they are still fresh. One time we ate as a side and another time we mixed them into pasta with parmesan cheese and toasted walnuts and a bit of pasta water.