We are excited about the lush, tall, and delicious greens attached to your beets– don’t just throw them away!… You can use beet greens as a substitute for spinach in any recipe, as well as, blanch and freeze them for the winter.
Beet greens from one bunch of beets
1 Tbsp olive oil or butter
2 cloves fresh garlic, chopped finely
1/4 teaspoon crushed red pepper flakes, if you’d like
Sea salt and freshly ground black pepper, to taste
1 lemon, sliced into wedges
Bring a large pot of lightly salted water to a boil. Add the full beet greens, and cook uncovered until tender, about 2 minutes. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the greens are cold, drain well (or press between kitchen towels), and coarsely chop. Heat the olive oil/butter in a large skillet over medium heat. When heated/melted, add the garlic and red pepper flakes; stir for about a minute, until it becomes fragrant. Add the greens and stir until oil and garlic is evenly distributed. Season with salt, pepper, and the juice of a quarter lemon. Cook just until greens have warmed up again. Serve with lemon wedges.