• 39 Ratings

The next time your bunch of beets come with fresh greens attached, put them to work in this super-quick side dish. While beets will always have that signature earthy sweetness to boast about, their greens carry a more neutral taste—making them the perfect blank canvas for any of the three delicious flavor profiles below.  

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a large skillet over medium heat. Add garlic and tomato paste; cook, stirring, 1 minute. Add beet-green stems and cook, stirring frequently, until softened, about 2 minutes. 

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  • Add beet-green leaves and 2 to 3 tablespoons water. Cook, stirring frequently, until tender, about 2 minutes. Season with salt and serve.

Variations

Anchovy variation: Substitute 2 chopped anchovies for tomato paste, and reduce salt to 1/8 teaspoon.

Ginger-coconut variation: Substitute an equal amount of coconut oil for olive oil, and 1 teaspoon grated peeled fresh ginger for tomato paste.

Variations

Ginger-coconut variation: Substitute an equal amount of coconut oil for olive oil, and 1 teaspoon grated peeled fresh ginger for tomato paste.

Reviews

39 Ratings
  • 5 star values: 5
  • 4 star values: 15
  • 3 star values: 14
  • 2 star values: 5
  • 1 star values: 0