Tuesday, May 6, 2014

Beet Green Sauté

This is decidedly the biggest un-recipe I've ever posted and to prove it I searched "un-recipe" on my blog and came up with this post which actually features the same ingredient that today's un-recipe features: Beets. Beets, Glorious BEETS! I. Love. Beets. Isn't that weird that both of my un-recipes feature beets? Must be because beets are so bomb diggity they hardly need any messing around with, but even with that said I'm embarrassed to post this recipe. It's not a recipe. It's so not cool. It's so lame. You'll never return to this website again! Or...maybe you will. Either way - you must NEVER throw away a beet green ever, ever again!

Cut off those little baby beets and reserve them for some other beet-liciousness. Then chop up the stems and leaves into about 1" chunks. Your day is about to get a little bit better. 

Then grab a big pan and get to chopping up some garlic. Your day is officially alotta bit better.
Sauté that garlic and add your chili flakes. Don't burn it. Stir it. Stir it real good!

Throw in the chopped greens and stir the lovely green and red gems until wilted down to about half the size of the original size. Or for about 8-10 minutes. Add in red wine vinegar and season with salt and pepper. Eat the whole bowl for a vegetarian lunch, add in some scrambled eggs for protein or sit it next to some chicken legs. You are officially 129% healthier. 

What is your biggest UN-recipe?

These beets were even tastier to me because I found them locally. In April. In Minnesota. SAY WHAT? Mmmmhmmmm. No joke. You can have some, too...Check out Pampered Pumpkin's selection at the Local Roots Online Marketplace.

Printable Recipe Here

Beet Green Sauté

Yield: 2 generous servings

1 bunch of beet greens, washed
2 tablespoons olive oil
1 huge clove of garlic, minced
1 pinch of red chili flake
1 tablespoon red wine vinegar
Kosher salt and freshly ground black pepper

Remove the beet from the greens and reserve beet for later use. Chop the beet greens into 1" chunks, stem and all. Heat a large skillet over moderate heat, add oil and heat for a minute or two. Toss in minced garlic and red chili flake, sauté for 1 minute, stirring constantly. Add the chopped beet greens to the hot skillet and cook down until wilted to about half the size, about 8-10 minutes. Add vinegar and season with salt and pepper. Yum.


  1. I'm embarrassed I'm so late to the beat team... and their greens! This looks lovely. Wondering if you ate it as a side? I think I'd eat that whole plate. yum!

    1. Hi, Della! One bunch of beet greens makes two healthy servings. I ate one serving as a light dinner with a great glass of Malbec and the other serving I had with a chicken leg for lunch. Or you could sprinkle a little pine nuts on the whole plate and make it a meal that way!


I'd love to hear all about your kitchen adventures! Xo, Becki