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Beets with Beet Greens Recipe

Beets with Beet Greens    

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Beets with Beet Greens Recipe uses beet greens, bacon slices, olive oil, garlic, crushed red pepper, salt and pepper and results in a delicious sauteed green dish. This recipe does just as well with collars, turnips, kale, or any other greens.
Food Category:    Vegetables
Cuisine Origin:    Southern
    • Servings: 6
    • Calories: 134 per serving
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  • 2 bunches beets with greens, stems removed
  • 4 bacon slices
  • 1 tablespoon extra-virgin olive oil, or to taste
  • 2 cloves garlic, minced
  • 1/4 teaspoon crushed red pepper flakes (optional)
  • Salt and pepper to taste
  • water


  • Wash beet greens and remove stems (either cut greens now or cut after cooking). Place oil, or chopped bacon strip, into appropriate sized pan or skillet (remember greens will cook down in volume) to heat oil or brown bacon pieces.
  • Add minced garlic to sauté but do not brown. Add red pepper flakes (optional).
  • Add 1/2 cup water, heat to just boiling. Add beet greens and steam until reduced in volume. Add water just to cover greens. Add lid to cover. Return to boil, reduce heat to simmer and cook until tender. (Will take 35 - 45 minutes. Don't let water evaporate. Once greens are tender, remove lid and cook to reduce liquid.)
  • Beet roots: Wash and lightly coat with oil. If beets are large, cut into baseball size pieces. Place on cookie sheet or sheet pan. Cook in preheated 350ºF oven until fork tender (about 45 minutes).
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