Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Stewed Beet Greens 4.0 (1) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Servings: 8 Greens and stems are sauteed with onion and garlic in this recipe. Ingredients Reserved beet stems and greens from Quick Pickled Beets, or use stems and greens from 6 beets 2 tablespoons olive oil 1 small onion, coarsely chopped 2 garlic cloves, thinly sliced 1 teaspoon coarse salt ¼ teaspoon freshly ground pepper 1 tablespoon fresh lemon juice Directions Thinly slice beet stems to yield 3 cups; rinse well, and drain. Coarsely chop beet greens; rinse well, and drain. Set stems and greens aside. Heat oil in a large saute pan over medium heat. Add onion; cook, stirring often, until translucent and tender, about 5 minutes. Add garlic; cook 1 minute. Raise heat to medium-high. Add beet stems; cook, stirring, until beginning to soften, about 5 minutes. Add greens, and cook until wilted but still bright green, about 5 minutes. Remove from heat; season with salt and pepper. Stir in lemon juice, and serve. Rate it Print