How to Cook Beet Tops
Beet tops, or beet greens, are much less commonly served than beet roots, but are surprisingly tasty and even more nutritious than the roots. Beet tops are surprisingly easy to cook. They go well with many dishes, but are best paired with tangy or sour flavors such as lemon or vinegar. This recipe lets the beet greens speak for themselves, with just a hint of garlic and a faint whisper of spice to linger in the back of your throat. Does this Spark an idea?
Things You'll Need
- Knife
- Beet tops
- Colander
- Olive oil
- Saucepan
- Two to three garlic cloves
- Chili flakes
- Wooden spoon
- Salt
Instructions
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1
Cut the beet tops into bite-sized pieces. Focus especially on the stems, because the leaves will shrink significantly during cooking so their size is less important.
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2
Rinse chopped beet tops thoroughly. Beet tops tend to be gritty and dirty, so you may have to rinse them several times before they are completely clean.
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3
Pour slightly more olive oil into the saucepan than is needed to cover the bottom.
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4
Slice the garlic into very thin slices and place in the saucepan.
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5
Add a pinch of chili flakes. Don't go overboard now; you can always add more later if you want the dish to be spicier. A general rule of thumb for this recipe is to use a pinch corresponding to the size of your saucepan, assuming the beet tops will fill. For example, use a small pinch for a small saucepan, or a very big pinch for a very big saucepan.
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6
Saute garlic and chili flakes over low to medium heat until garlic is translucent and tender, but not brown. Stir frequently with wooden spoon to prevent burning or sticking.
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7
Add the beet tops along with a generous pinch of salt. Stir the mixture until the beet tops are evenly coated in the olive oil.
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8
Cook the beet tops for five to 10 minutes, stirring frequently, over low to medium heat. After five minutes, try a piece of stem. The beet tops are done when the stems are tender, but still slightly firm.
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Tips & Warnings
If you want a more intense flavor, add more garlic. This recipe as written will have only a hint of garlic, so by all means add more if you are a garlic fan.
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Comments
View all 10 Comments-
I'v never made beet greens but took the remenants my daughter had from her fresh beets today... so I needed a receipe. In place of the chili flakes, I put about 1/4 tsp. Texas Pete sauce in the oil and garlic ( the oil wasn't too hot so it didn't spit.) These greens are delicious! Will I make them again, absolutely! Toni Hedrick.... Virginia Beach, Va.
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They were quite tasty. Maybe Kathleen will give them another try. :) I feel extremely healthy now!
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Kathleen says she has prepared beet greens in the past...but I have no recollection of it. :\
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They turned out quite nicely - the recipe was a good one! Got these at the Gresham farmers' mkt. Nice that you have them growing!
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I love beet greens! I've got a lot of beets growing in our garden and am as excited about the greens as the beets themselves.
