Ever since we tried the Whole30 program earlier this year, my husband Jack eats a healthy breakfast every day that consists of eggs, roasted root vegetables, and sautéed greens (usually kale). He does a lot of the prep ahead of time – roasting up the veggies and sautéing the greens – so only a quick reheat is required in the morning as he fries up an egg or two before work.
A few weeks ago, Jack asked me to buy some more root vegetables at the supermarket. I spotted some beautiful golden beets with the greens still attached, and it seemed like such a shame to throw them away or put them in the compost bin. So that was the inspiration for today’s Sautéed Beet Greens recipe.
Sautéed Beet Greens are very delicious! Their flavor reminds me of a very mild cabbage – and tossed with salty pancetta, a pinch of red pepper flakes, and a splash of vinegar and honey, the flavor is fantastic!
So, the next time you buy some fresh beets and you are lucky enough to find some with the greens still attached, we hope you’ll give our easy and healthy Sautéed Beet Greens a try!
- 1 pound (or more) beet greens from fresh golden or red beets
- ⅓ cup pancetta or uncured bacon, diced fine (about 2-3 ounces in weight)
- ½ cup shallots, diced (4 ounces in weight)
- Pinch red pepper flakes
- 2 tablespoons white wine
- 2 tablespoons champagne vinegar
- 1 teaspoon agave nectar or honey (optional)
- Remove greens from beets and pull leaves from stems by holding the stem in one hand and running your other hand down the stem, pulling the leaves off as you glide down the stem.
- Lay the leaves on your cutting board and chop or tear into pieces. Place in a salad spinner and fill with water and move leaves around to dislodge any dirt. Dump water and repeat. Dump water again then let wet leaves sit in the salad spinner but do not spin. You want them to stay wet.
- In a large sauté pan or skillet, heat to medium heat and spray the pan with pan spray then add pancetta. Cook for about three minutes until the pancetta is crisp.
- Add shallots and pepper flakes and continue to cook until the shallots become tender, about two to three more minutes.
- Add wine and vinegar to deglaze and cook to evaporate liquid, about one to two minutes.
- Add wet beet leaves, stir and cover. Cook for two minutes covered.
- Remove lid and cook until tender, about four to five more minutes.
- Drain off any liquid and serve cooked beet greens with optional agave or honey drizzled over the top.
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