Total Time
17mins
Prep 10 mins
Cook 7 mins

From my collection of handwritten recipes 1960's.

Ingredients Nutrition

  • 1360.77 g beet leaves (choose tender, young greens)
  • 2.46 ml salt
  • 0.59 ml pepper
  • 29.58 ml vinegar
  • 29.58 ml butter
  • 2 hard-boiled eggs, sliced

Directions

  1. Wash the greens thoroughly several times in deep water. Cook in very little boiling salted water until just tender, a few minutes. Drain thoroughly. Season with salt , pepper, vinegar and butter. Garnish with sliced eggs over the top.
Most Helpful

5 5

This is perfect. DD1 (5 years old) also liked it quite a bit. It was my first time trying beet greens and I'm glad I chose this recipe. I used organic beet leaves off the beets that came in our weekly organic local produce basket, grey sea salt, a perfect salt, freshly ground black pepper, a little organic apple cider vinegar but not sure I would add vinegar another time, & organic local free range eggs (perfect tasting eggs where we have seen how they live on their farm). I'd like to make this again insha Allah (God willing).

5 5

Wow! This was my first time eating beet greens and honestly, I was surprised because they tasted so good! I was thankful to have this easy recipe too. The only thing I didn't add was vinegar. Thanks for sharing this recipe!

5 5

These were delish! My cousin gave me the greens from her very lush garden and I cooked them for about 20 minutes, used seasoned rice vinegar, (the sweet kind), and my husband and I polished them off in one meal! I didn't use the eggs. These were some of the best greens I've ever had, likely a split between a great recipe and good gardeners! YUM!