Sautéed Beet Greens with Spinach
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.
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.