Affiliate Disclosure

The idea of cooking beet greens used to intimidate me a lot. I had no experience cooking with them or similar greens like turnip and I had very little experience eating them. One day, I was experimenting with them because I hate to waste food and I made a delicious recipe. I am sharing that with you here.

Around that day I was experimenting, I was making beet kvass in order to consume as a liver tonic. I am so glad I was willing to try something on my own because I can now share my recipe with you! If you can make beet kvass, be sure to check out my other fermentation recipes on the blog: kombucha, water kefir, milk kefir, fermented pickles, sauerkraut, poi, and yogurt.

Beet Greens Nutrition

Beet greens are full of minerals including copper, magnesium, iron, manganese, potassium, sodium, calcium, zinc, phosphorus, and selenium. They also contain a great amount of Vitamin K, and smaller amount of Vitamin C, B Vitamins, including folate and choline.

I really hope you enjoy eating these greens as much as my family and I do! You could alternatively make this recipe Indian style with my saag recipe and replace the spinach in that recipe with beet greens.

Beet Greens: A Delicious and Healthy Recipe

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Prep Time 5 minutes

Cook Time 35 minutes

Total Time 40 minutes

Ingredients

• Beet greens from one bunch of beets
• Pasture raised tallow or lard
• 1/2 cup or more pasture raised bone broth (chicken, beef or pork)
• 1/2 small onion, sliced
• 3 large cloves garlic, minced
• 1-2 tbsp organic soy sauce
• 1-2 tbsp organic balsamic vinegar

Instructions

1. Wash greens to remove any dirt.
2. Cut greens off from beets to separate.
3. Slice onion and mince garlic.
4. Chop greens and *stems into bite size pieces.
5. Heat up a medium or large pan to medium heat with 1-2 tbsp tallow or lard.
6. Add onions and all fibrous stems to pan.
7. Stir around pan until stems and onions begin to soften.
8. Add bone broth at this point to aid in cooking the stems.
9. Add the rest of the greens once the stems soften more.
10. Sprinkle a pinch of salt over greens to wilt them.
11. When the greens reduce in size, add the *soy sauce, balsamic vinegar and garlic.
12. Allow liquid to reduce all the way down.
13. If the stems need to soften more, add more bone broth.
14. Once the stems are completely softened, the greens are ready to eat. Enjoy!

Notes

*You may replace the soy sauce with coconut aminos if you are on the GAPS diet or the paleo diet.

*If you need to avoid eating the stems, then leave them out of this recipe.