Recipe for Sauteed Beet Greens by Clairvoyant Gourmet | Suncoast View

SARASOTA (WWSB) - Sauteed Beet Greens

Janie Boisclair, Clairvoyant Gourmet

4 Beet Tops (all greens from 4 beets)

3 Cloves Garlic

1 median Onion

1/2 Lemon

1 tablespoon Avocado Oil

Himalayan Sea Salt

Peppercorn Pepper


Wash beets greens and stems. Tear greens into 2″ pieces, stems into 1″ pieces. Heat 1 cup of water in a pan and add only the stems. Cook the stems approx. 5 minutes depending on thickness. Check tenderness with a fork. Drain the water and add Avocado oil to coat the bottom then add balance of the ingredients, saving the lemon for last. Saute 3 minutes then squeeze the lemon over the greens. Cook until greens are wilted. Salt and pepper to taste and serve warm or chilled.

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