Sauteed Beet Greens and Stems with Garlic

This is a video demonstration of how to cook beet greens and stems. A lot of people discard the beet greens when using fresh beets. However, they are totally edible and delicious. They taste like beets! So, if you want to give them a try and are not sure how to cook them, this is a video demonstration on how to easily and quickly cook up some delicious beet greens and stems. The written recipe is below.

To see my post on this subject with a printable recipe, please visit my blog at https://www.judiklee.com/2020/10/25/s...

To see my complete article on Beets 10, please visit my blog post at https://www.judiklee.com/2020/10/16/b...

Sautéed Beet Greens and Stems with Garlic
Makes 2 to 3 Servings

1 Bunch of Beet Greens
3 cloves garlic, chopped
Water, vegetable broth, or extra virgin olive oil
Salt and pepper to taste, or other seasonings of choice
1 Tbsp Lemon juice or vinegar, optional (see “Tip” below)

Remove the stems from the beets, leaving about 2 inches still attached to the beets. Discard any old, wilted, or discolored leaves or stems. Wash the greens and stems. Cut them into bite size pieces, placing the stems and leaves in separate bowls.

Heat a skillet over medium heat. Add a small amount of vegetable broth, water or oil. Add the chopped garlic and prepared stem pieces. Add salt, pepper or any seasonings, as desired. Stir-steam the vegetables for about 5 minutes, until the stems are crisp-tender. Add more liquid as needed to keep the vegetables from burning.

Add the greens and stir-steam until they are wilted and as tender as you like. Two or three minutes may be enough. Add a little more liquid or seasonings as needed while the greens cook. Only add enough liquid to keep the vegetables from burning. When the vegetables are as tender as you like, remove them from the heat and serve.

Tip: If leafy greens taste bitter to you, drizzle a little lemon juice or vinegar over your cooked greens before serving. Up to one tablespoon should be enough to reduce bitterness without giving them a lemony flavor.
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