Lemon & Butter Braised Beet Greens

"This is from the Earthbound Farms Organic Foods website. It says.... Choose baby leaves, 4 to 6 inches in length, for the mildest taste and most tender greens. Mature leaves have a much more pungent flavor and are best boiled until tender. This simple saute takes just a few minutes to cook and makes a lovely accompaniment to roast chicken or steak."
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Derf2440 photo by Derf2440
photo by Derf2440 photo by Derf2440
Ready In:
4 servings greens




  • Heat the oil and butter in a large skillet or Dutch oven over low heat, and add the garlic.
  • Cook gently, stirring frequently, until the garlic is fragrant but does not take on any color.
  • Add the moist greens, raise the heat to medium-high, and cover the pan. Cook until the greens wilt, about 2 minutes, shaking the pan once or twice.
  • Remove the cover; if there's any excess liquid, cook until it evaporates.
  • Toss the greens with the lemon juice, salt, and pepper, and serve hot.

Questions & Replies

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  1. I've never thought to cook beet greens before but wow was I pleasantly surprised. They were tender and the garlic and lemon added such a nice flavor. I gave them a really good wash because they're super dirty, but wow I'm obsessed with it!
  2. My first time eating beet greens and this was fantastic! Fairly similar to spinach. I will grow beets for their tops from now on! Thanks for the recipe.
  3. I love beets but have never eaten beet greens until today. Many times the greens have seen better days but this bunch of beets had lovely fresh looking greens so I used this recipe but diced half a red onion that I sautéed in the olive oil/butter mixture and then added the garlic and then the greens. The lemon juice is a must, and of course salt and pepper. I served it at room temp with sliced roasted beets and crumbled goat cheese. It was wonderful!
  4. This was great. I changed the recipe slightly, adding a small round of goat cheese and a couple slices of chopped bacon as well.... Yummmy!! More importantly, my husband loved it!
  5. Yum AND easy! This is probably a dumb comment....but I wasn't sure if you meant 2lbs of greens or the greens from 2lbs of beets. Anyway, I used the greens from 2 bunches of beets and it turned out great. Thanks Chef Gruyere.......


  1. Personally, I like the mature leaves just as well as the baby ones as long as they're not outright old; the greater flavor intensity is splendid. Just let them cook a minute or two longer. Oh, and I like to add a handful of currants and a teaspoon of balsamic vinegar if I have any, in addition to or perhaps in place of the lemon; that's a hack that works well with Brussels sprouts, too.


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