Best 3 Garlic Beet Greens Recipes

Seeking a delightful and nutritious side dish to elevate your culinary creations? Look no further than garlic beet greens, a vibrant and versatile dish that will tantalize your taste buds. These tender beet greens, often overlooked in favor of the beetroots, possess a uniquely earthy and slightly bitter flavor that pairs wonderfully with a variety of dishes. With their vibrant green color and packed with essential vitamins and minerals, they are not only delicious but also a nutritional powerhouse. This article presents a diverse collection of garlic beet greens recipes, each offering a unique twist on this remarkable ingredient. From a classic sautéed beet greens with garlic and olive oil to a refreshing beet greens salad with a tangy dressing, these recipes showcase the versatility of this underappreciated vegetable. Additionally, we explore creative preparations such as beet greens pesto, a flavorful pasta sauce, and even a hearty beet greens soup for a comforting meal. Embark on a culinary journey as we delve into the world of garlic beet greens, discovering new ways to enjoy this exceptional vegetable.

Check out the recipes below so you can choose the best recipe for yourself!

SAUTéED BEET GREENS WITH GARLIC AND OLIVE OIL

Sautéed Beet Greens with Garlic and Olive Oil image

Beets are available and good year round, but their season is June through October, when they are at their most tender. Look for unblemished bulbs with sturdy, unwilted greens. Whatever type of beets you buy, always buy them with the greens attached. Then you get two vegetables for the price of one, and greens add a whole set of nutrients to the picture, most notably beta-carotene, vitamin C, iron, and calcium. You can often get beet greens for free at the farmers' market because some people ask the vendors to chop off the tops when they buy their beets. This simple recipe (which can be used for any type of green) is great on its own as a side dish, or you can toss the greens with pasta, add them to an omelet or risotto, or use them in a gratin or a quiche.

Provided by Martha Rose Shulman

Time 20m

Yield Serves 2 to 4

Number Of Ingredients 6

Ingredients

1 pound beet greens (2 large or 3 small bunches)
Salt
1 to 2 tablespoons extra virgin olive oil, to taste
2 garlic cloves, minced
1/4 teaspoon dried red pepper flakes (optional)
Freshly ground pepper

Steps:

Bring a large pot of water to a boil while you stem the greens and wash the leaves in 2 rinses of water. When the water comes to a boil, add 1 tablespoon of salt and the greens. Blanch for 2 minutes, until tender. Transfer immediately to a bowl of ice water, then drain and squeeze the water out from its leaves. Chop coarsely.
Heat the oil over medium heat in a large, heavy nonstick skillet. Add the garlic and hot red pepper flakes (if using) and cook, stirring, until the garlic is fragrant and translucent, 30 to 60 seconds. Stir in the greens. Stir for a couple of minutes, until the greens are nicely seasoned with garlic and oil. Season with salt and pepper, remove from the heat, and serve.

Nutrition Facts : @context http, Calories 73, UnsaturatedFat 4 grams, Carbohydrate 6 grams, Fat 5 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 280 milligrams, Sugar 1 gram

BEET GREENS, GREEN GARLIC AND BARLEY GRATIN

Beet Greens, Green Garlic and Barley Gratin image

I use a certain formula for Provençal gratins combining grains and vegetables. I cook the greens and garlic, and then toss them with a cup of cooked grains, three eggs, a half cup of milk and some Gruyère cheese. I happened to have purple barley in my freezer when trying out this recipe, but you can use any type of barley, brown rice or arborio rice.

Provided by Martha Rose Shulman

Categories dinner, weekday, casseroles, main course, side dish

Time 1h15m

Yield Serves four to six

Number Of Ingredients 12

Ingredients

1 generous bunch beet greens, stemmed and washed
2 tablespoons extra virgin olive oil
1 medium onion, chopped
4 large cloves green garlic, peeled and sliced, or one small head that has not separated into cloves, chopped
Salt to taste
1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
3 eggs
1/2 cup 2 percent milk
Freshly ground pepper
1 cup cooked barley (regular pearled or purple), brown rice or arborio rice
1/2 cup grated Gruyère cheese (2 ounces)
2 tablespoons freshly grated Parmesan

Steps:

Preheat the oven to 375 degrees. Oil a 2-quart gratin dish with olive oil. Blanch the beet greens for one minute in a large pot of generously salted boiling water, or steam over 1 inch of boiling water for two to five minutes until wilted and tender. Rinse with cold water, squeeze out water and chop medium-fine. Set aside.
Heat the oil over medium heat in a large, heavy skillet. Add the onion, and cook, stirring, until tender, about five minutes. Add the garlic and a generous pinch of salt. Continue to cook for another minute or two until the garlic is fragrant. Stir in the cooked greens and the thyme, and toss together. Season to taste with salt and pepper. Remove from the heat.
In a large bowl, beat together the eggs and milk. Add 1/2 teaspoon salt and freshly ground pepper to taste. Stir in the greens mixture, the barley or rice, and the cheeses. Mix together well. Scrape into the oiled baking dish.
Bake 35 to 40 minutes until sizzling and lightly browned on the top and sides. Remove from the heat, and allow to sit for at least 10 minutes before serving.

Nutrition Facts : @context http, Calories 271, UnsaturatedFat 7 grams, Carbohydrate 29 grams, Fat 12 grams, Fiber 2 grams, Protein 11 grams, SaturatedFat 4 grams, Sodium 310 milligrams, Sugar 2 grams, TransFat 0 grams

GARLIC BEET GREENS

Garlic Beet Greens image

Provided by Food Network

Categories side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 3

Ingredients

2 pounds beet greens
2 cloves garlic
3 tablespoons olive oil

Steps:

Trim the beet greens. Slice the garlic thinly. Place the garlic and oil in a cold skillet. Bring up the heat slowly and slightly brown the garlic. Remove the garlic and add the greens to the skillet. Cover with lid if possible and cook until wilted, about 3 to 5 minutes.

Tips:

Choose tender beet greens: Look for young, vibrant beet greens with deep red stems and unblemished leaves. Avoid wilted or yellowed greens.
Wash thoroughly: Beet greens can harbor dirt and grit, so rinse them thoroughly under cold water before using.
Remove tough stems: To make the beet greens more palatable, remove the tough stems by pinching or cutting them off.
Cook quickly: Beet greens cook quickly, so avoid overcooking them to preserve their vibrant color and nutrients.
Use a variety of cooking methods: Beet greens can be enjoyed in various dishes, from stir-fries to salads, soups, and stews. Experiment with different cooking methods to find your favorite way to prepare them.
Add garlic and olive oil: Garlic and olive oil are classic flavor enhancers that pair well with beet greens. They add a savory and aromatic touch to the dish.
Serve with complementary dishes: Beet greens make a great side dish for grilled meats, fish, or tofu. They also pair well with grains like quinoa or rice.

Conclusion:

Beet greens are a delicious and nutritious leafy green that can be enjoyed in various ways. Their earthy flavor and vibrant color make them a welcome addition to many dishes. Whether you're sautéing them with garlic and olive oil, adding them to a salad, or using them in a soup or stew, beet greens are a versatile ingredient that can add a boost of flavor and nutrients to your meals. So next time you're looking for a healthy and flavorful addition to your diet, give beet greens a try. You won't be disappointed!