Sautéed Beet Greens

This hearty side dish of Sautéed Beet Greens with portabella mushrooms, makes for a flavorful, earthy and deliciously easy recipe!

Beet greens are one thing that I’ve always composted in the past. I feel bad, but they’re too tough for eating on their own, and too bitter to juice. But, as long as I was making a delicious beet salad, I thought I’d finally figure out a use for the hearty green tops. I’m glad I gave  them another chance, these sautéed greens are really good! 

The greens and mushrooms make this dish a hearty side that’s flavorful, earthy and delicious! The best part is that you can swap out the beet greens for collards, kale or any other hearty green. 

Sautéed Beet Greens

Print Recipe

A hearty side of Sautéed Beet Greens with mushrooms, makes for a flavorful, earthy and delicious dish!

• Author: Kristen Olson
• Prep Time: 5 mins
• Cook Time: 25 mins
• Total Time: 30 minutes
• Yield: 4 Servings 1x
• Category: Side

Ingredients

Scale 1x2x3x

• 2 teaspoons olive oil
• 1/2 small onion, chopped
• 1 package (8 ounces) baby portabella (cremini) mushrooms, thinly sliced
• 1 garlic clove, finely chopped
• 1/2 cup vegetable broth
• 2 teaspoons sugar
• 1/4 teaspoon fine sea salt
• 1/4 teaspoon crushed red pepper flakes
• Pinch coarsely ground black pepper
• 1 bunch hearty greens, washed, trimmed and cut into bite-sized pieces (I used beet greens)
• 2 teaspoons red wine vinegar

Instructions

1. In a large skillet, heat the olive oil over medium heat. Add the onions and mushrooms, cook over medium heat 5 to 7 minutes, stirring occasionally, until onions soften and start to brown. Stir in garlic, cook 1 minute, or until fragrant. Add the broth to the hot skillet, stirring to loosen any browned bits from the bottom of the pan. Stir in sugar, salt, red pepper flakes, and pepper. Bring mixture to a simmer.
2. Add the chopped greens, gently toss to coat. Reduce heat to low, cover and simmer for 10 to 12 minutes until the greens are tender. Stir in red wine vinegar. Remove the lid, cook for an additional 1 to 2 minutes, allowing the liquid to cook off. Serve warm.

Nutrition

• Serving Size: 1 Serving
• Calories: 81
• Sugar: 6g
• Sodium: 323mg
• Fat: 2g
• Saturated Fat: 0g
• Unsaturated Fat: 2g
• Carbohydrates: 12g
• Fiber: 2g
• Protein: 3g
• Cholesterol: 0mg

Do you have any recipes that use up kitchen scraps? 

Here are a couple more winter green recipes…
Garlicky Greens from 101 Cookbooks
Stir Fried Kale and Bacon from Nom Nom Paleo
Winter Greens Gratin from Bon Appetit

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