Go Back

Sautéed Beet Greens

Print Recipe
Course: Side Dish
Cuisine: Farm to Table
Ingredients Method Notes

Ingredients
  

  • 4-5 cups Greens and stems from 3 fresh beets
  • 2-3 slices bacon chopped
  • 1 small shallot finely diced
  • 2 cloves garlic minced
  • 1-2 tbsp olive oil if needed
  • 1-2 tbsp apple cider vinegar to taste
  • Salt and freshly ground black pepper
  • pinch of red pepper flakes Optional

Method
 

  1. Separate stems from leaves. Finely chop the stems and roughly chop the greens. Wash thoroughly. Garden-grown greens tend to hold onto grit.
  2. Heat a cast-iron skillet over medium heat. Add the chopped bacon and cook until the fat renders and the bacon is lightly crisp, about 5–7 minutes.
  3. Add the chopped stems and diced shallot to the skillet. Sauté for 3–4 minutes until softened and slightly translucent. This step builds sweetness and preserves texture.
  4. Stir in the garlic and cook for 30–60 seconds, just until fragrant. Avoid browning.
  5. Add the beet greens, tossing to coat in the rendered fat. They will reduce quickly. Cook for 3–5 minutes until tender but still vibrant.
  6. Add a splash of apple cider vinegar and scrape up any browned bits from the pan. Season with salt, pepper, and red pepper flakes if using.
  7. Best served warm alongside grilled meats

Notes

Taste before serving. If it feels flat, it likely needs another pinch of salt or a few more drops of vinegar.