How to Make Pan Cooked Beet Greens for the Holidays

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I love greens of all sorts but pan cooked beet greens are one of my favorite vegetable side dishes. During the holidays (or any busy time of year), I look for easy vegetable sides. I don’t want to have to spend 45 minutes getting the vegetables ready for dinner. So while butternut squash and sweet potatoes are beautiful, it takes a while to prepare them. This post contains affiliate links, and I will receive compensation if you make a purchase after clicking on my links.

How to Make Pan Cooked Beet Greens for the Holidays

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Pan Cooked Beet Greens

One of the reasons that I love beet greens is that they are such a frugal vegetable. After all, you are probably buying the beets for dinner anyway, right? So then you get two vegetables for the price of one. Eat the greens one night and the beets the next. You can have these beet greens on the table in about 5 minutes.

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Pan Cooked Beet Greens
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Ingredients

  • 1 to 2 bunches of beet greens (or use kale, collards, escarole, bok choy, turnip greens, swiss chard, etc.)
  • 1 tablespooon olive oil
  • 1 medium yellow onion, diced (or use scallions)
  • 1 medium garlic clove, peeled and minced
  • 2 tablespoons soy sauce
  • salt and pepper

Instructions

  1. Steam greens until bright. Drain immediately and dunk into bowl of ice water for 30 seconds. Drain and set aside.
  2. Heat oil in skillet. Add onion and cook until soft stirring frequently.
  3. Add garlic and cook for 2 minutes stirring continuously.
  4. Add greens and toss gently to combine well.
  5. Cook for 3 more minutes depending on amount of greens.
  6. Add soy sauce and salt and pepper. Toss gently.
  7. Cook for 1 to 2 minutes. Remove from heat & serve at once.

Nutrition

Calories

163 cal

Fat

14 g

Carbs

7 g

Protein

3 g
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Did you know that beet greens are high in iron? I’m anemic so I try to get all of the iron I can from food sources. While I love a nice, juicy piece of steak, I appreciate being able to get iron from other sources. One cup of beet greens provides 15% of the recommended daily allowance of iron. Of course, beet greens are also high in magnesium, calcium, and folate. They are even a great source of lutein which is important for eye health.

If you eat the beets along with the beet greens, you’ll also be getting a bunch of Vitamin K, Vitamin A, and Vitamin C. It really doesn’t get much better than that for a healthy vegetable.

Beets can be stored in a root cellar or cold area of your home for 3 to 5 months which makes them a great choice for gardeners who want to eat from their garden as long as possible.

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Comments

  1. Goat Creek Grandma says
    The recipe sounds good. Did you try it?

    Got most of my garden in yesterday. Thank goodness since it looks like rain here for the next four days.

    Take Care,
    Debbie
  2. Confessions of an Overworked Mom says
    Hi Debbie - We are having it tonight. Sounds good to me!
  3. Amy ~ 12 Acres says
    I love beet greens. They are wonderful in salads when they are small. Thanks for the recipe.
  4. Confessions of an Overworked Mom says
    Hi Amy - I've never tried them raw before - always cooked. I'll have to try them that way. Thanks!

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