Have you ever tried Sautéed Beet Greens? 🌿 The next time you’re cooking up beets and see their gorgeous green tops, don’t toss them! In Palestinian culture, we never like to waste any part of the vegetable and try to use every bit as best we can. Olive oil is also key throughout Middle Eastern cooking, and nothing beats its flavor in these greens. They’re delicate, slightly earthy, smooth, and not overpowering. Let nature really shine in this simple and satisfying recipe. Give this recipe a try, and you’ll crave these greens as much as the beets!
Ingredients
- 🌿 beet greens from 7 beets
- 🌿 1 large onion, medium diced
- 🌿 olive oil
- 🌿 salt
- 🌿 pepper
- 🌿 sumac
- For serving:
- 🌿 toasted sourdough with garlic
- 🌿 basil sea salt
- 🌿 green olives
- 🌿 lemon wedges
Instructions
- Remove the stems and greens from the beets and chop them into bite size pieces ~1 inch. Wash them very well, about 3-4 times, to remove any dirt or debris and set aside in a strainer to drain excess water.
- Heat some olive oil in a large skillet over medium heat and add your onion. Sprinkle some salt and sauté for a few minutes.
- Add your beet greens to the skillet and mix into the onion and olive oil until they are coated and have slightly cooked down.
- Add more olive oil, crack some black pepper, and continue cooking until stems are tender.
- The greens will release liquid so allow to cook until some of the juices have evaporated.
- Once almost fully cooked, mix in sumac to taste and enjoy with a side of sourdough garlic toast or pita bread and some green olives and lemon wedges!
- Bon appétit, sahtain, صحتين 🌻.