Side Dishes/ Vegetarian

Save Those Greens!

Think twice before tossing those beet leaves into the compost. Although the roots generally get all of the attention, beet greens provide an abundance of nutrition and taste delicious steamed, sautéed, braised, added to soups, and eaten raw. They make a great substitute for any other leafy green vegetable such as kale, swiss chard, and spinach.

Beet Greens and Nutrition

Beet greens are an excellent source of vitamins A, C, and K, as well as potassium and magnesium.

  • Vitamin A keeps eyes and skin healthy and helps to protect against infections.
  • Vitamin C and magnesium support a healthy immune system.
  • Diets rich in potassium can help maintain healthy blood pressure.
  • All of these nutrients play a vital role in keeping us healthy!

This simple, healthy recipe for sautéed beet greens with spinach was provided by the amazing local Chef Tracy Dempsey, who hosts weekly CSA pick-ups for the Co-op at Tracy Dempsey Originals in Tempe. Thank you Tracy!

If you try this recipe, leave a comment and let us know!

Sautéed Beet Greens with Spinach

Chef Tracy Dempsey
If you're preparing beets, don't let the greens go to waste! This simple sautéed beet greens with spinach recipe comes together in under 15 minutes and calls for just fresh garlic, olive oil, lemon juice and zest, and red chile flakes.
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Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course Side Dish
Servings 4 people
Calories 104 kcal

Equipment

  • Sauté Pan
  • Cutting Board
  • Kitchen knife
  • Microplane zester

Ingredients
  

  • 1 bunch beet greens baby beets removed, rinsed
  • 2 cups fresh spinach rinsed and spun dry
  • 3 cloves garlic thinly sliced
  • 3 tbsp olive oil
  • Juice and zest of ½ fresh lemon
  • Salt and freshly ground black pepper to taste
  • Pinch of dried red chile flakes optional

Instructions
 

  • In a large sauté pan over medium high heat, heat the olive oil. Add the sliced garlic, sauté for about 5 minutes, stirring often to prevent browning.
  • Add the beet greens to the pan. Sauté until greens are nicely wilted, about 3 to 5 minutes. Add the spinach and cook until just wilted, about 2 minutes.
  • Remove from heat. Toss with the lemon juice and zest. Season to taste with salt and pepper and the chile flakes if using.
  • Transfer to a serving dish and enjoy.

Notes

Nutrient values are estimates only. Nutrition information can vary for a recipe based on precision of measurements, brands, and ingredient freshness, among other factors.

Nutrition

Calories: 104kcalCarbohydrates: 2gProtein: 1gFat: 11gSaturated Fat: 1gSodium: 55mgPotassium: 238mgFiber: 1gSugar: 1gVitamin A: 2608IUVitamin C: 11mgCalcium: 41mgIron: 1mg
Keyword Beet Greens, Spinach
Tried this recipe?Let us know how it was!

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