Braised Beet Greens Recipe

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Don't discard the tops of your next bunch of beets. Try this easy, tasty dish: it's just as good as the more familiar red--or yellow--part of the beet.
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  • 1 pound beet greens (beet tops)
  • 1 small onion, chopped fine
  • 1 tablespoon olive oil or butter
  • salt and pepper
  • flavorful vinegar
Container:large skillet with lid
10 mins
15 mins
25 mins
  • Cut greens off about 1 inch above the beet. Wash and remove any heavy center ribs.   (Hold a few stems in one hand, tear greens away from stems with the other hand.)  Tear into pieces or cut into strips.
  • Heat oil or butter in large skillet. Add chopped onions and cook until soft, about 5 minutes. Add greens to onions, stir to coat with oil, and lightly salt and pepper. When greens wilt down, add 1/4 cup water or broth. Cover and cook until tender--the time will depend on the age of the greens: a minute or two for very young greens, 5 minutes or more for older, tougher ones. Taste to test. Uncover and cook for a minute or two to evaporate moisture.
  • Serve warm, with a cruet of flavorful vinegar.


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Braised Beet Greens Recipe Reviews

braised beet greens

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"What a great way to fix beet greens. I have always just steamed them and this is much more flavorful, and very easy to do. I sprinkled with balsamic vinegar."
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