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sauteed beet greens

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...is it necessary to blanch them first? They're pretty young, and I'm worried I'd overcook them.
Then again, if I skip this step will they be bitter and tough?
Pls help!

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  1. It's not even necessary to cook them. Young beet greens are good raw. I also enjoy them stirred into hot rice, so that they wilt but don't really cook.

    1. i just sautee them very quickly with a little bit of olive oil.

      1. I find them to be hardier than spinach but less so than chard, if that helps. They will wilt quickly with a sauté. I also don't find them bitter at all.

        1. Yup, no blanching necessary, they're quite tender and have a sweetness to them. Just saute them briefly with a bit or olive oil or even butter, and add a dash of vinegar at the end.

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          1. I sauté chopped onion and chopped garlic in EVOO then toss in well rinsed and chopped beet greens. Stir-fry for a few minutes, season to taste...I just add sea salt & freshly ground black pepper, sometimes a pinch of crushed red pepper flakes. Buon appetito...!

            1. I never blanch either!

              I love Beet Greens... here is a recipe I love with them:


              Using a couple of large handfuls of beet greens, slice the beet greens about twice the size of matchsticks... it doesn't have to be exact, you could tear them, even.

              Then, saute them in a mixture of olive oil and butter with chopped onion, garlic (chopped or slivered.) As they cook down, add chopped parsley. (I often add a variety of herbs, though just italian parsley works great.

              If I have them, I also add chopped tomatoes.

              Then toss the saute with fresh cooked pasta and grated parmesean or pecorino.

              You can also add a little wine or chicken or vegetable broth about halfway through the saute for additional flavor.

              This is very tasty.