Description
A simple recipe of sautéed beet greens is nutritious, delicious, and super easy to make! Beetroot leaves are easy to cook as they require only a few ingredients, including beet greens, olive oil, onions, salt, and pepper. If you love satuéed spinach or any other sautéed vegetables, then you will most definitely love these delicious pan-fried beet leaves. You can pair sautéed beetroot greens with fish, chicken, or tofu.
Ingredients
- 3 – 4 bundles of beet greens (or as much as you want; remember it wilts and becomes smaller after cooking)
- ½ – 1 bulb of onion
- 1 – 2 Tablespoon(s) Olive oil
- Salt to taste
- Black pepper to taste
- 1 small Maggi or ½ Knorr Bouillon Seasoning (optional)
- Crushed red pepper (optional for garnishing)
Instructions
- Prep Your Greens. If you’ve bought beetroot with greens attached, cut off the greens and stems. Put the greens in a big colander and wash them thoroughly, opening up each leaf and washing well. Once they’re all clean, gently pat them dry with paper towels.
- Cut. Next, you’ll gather a bunch of beetroot leaves at a time, arrange them properly and cut. Set aside and repeat until you’ve cut all of them. At this point, you’ll want to remove the outer covers of the onions and slice them as well. Set aside these ingredients after cutting.
- Cook and Season. Add olive oil to a clean, dry pan on your stovetop. Let the oil heat up, then add your sliced onions. Stir, then add salt and black pepper, cooking and stirring until the onions soften. You can then add the chopped beet greens to the mix, using your spatula to ensure that they are tossed with the onions. Add a small (crushed) Maggi cube, or use ½ teaspoon of Knorr bouillon seasoning. Continue to mix, ensuring everything combines well. They cook very quickly, so be ready! Taste and adjust seasoning.
- Serve. Plate your greens and sprinkle them with a little crushed pepper before serving. Add any choices of protein and enjoy!
Notes
Remember that the greens will wilt and reduce and will have some liquid as well after cooking.
You can save more time if you just have the beet greens and don’t need to cut them from the beetroot.
Greens cook very fast, so taste and adjust flavors right after seasoning, then be ready to serve. This was ready in 10 minutes.
I love to pair beet greens with fish, though you can pair sautéed veggies with anything. I have some suggestions below.