This Italian-style sauteed beet leaves recipe will truly surprise even the most critical skeptic. Not only is this a healthy dish, but it is truly delicious and flavorful when cooked with olive oil and fresh garlic!
Unfortunately, the leafy part of the beets are often discarded in favor of the beet itself. But in this post, I’ll show you how to use these green leaves (and stems) and turn it into an amazing side dish so nothing goes to waste.
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Recipe Summary
The taste of beet leaves has a slight bitter taste which is fine because it is complimented by the olive oil and crushed garlic. It falls in the family of spinach, so don’t ever tell your kids. The recipe takes about 25 minutes at most, start to finish.
I can’t really recall exactly where I got this recipe from, if it was from my Sicilian mother in law or from my own mother. I’ve had it for nearly 20 years.
Either way, it’s a simple dish that uses basic common ingredients at any local grocery store.
Ingredients
- Beet leaves with the stems removed or finely chopped.
- Extra virgin olive oil
- Crushed fresh garlic
- Salt and pepper
- Crushed red pepper flakes (optional)
Step by Step Instructions
Here the steps I take for cooking up my sautéed beet leaves Italian-style. Exact measurements are in the recipe card at the bottom of this post.
Make sure to check out some of the ideas I offer for recipe modifications!
Step 1. Wash beet leaves well and pat dry. Throw out any yellow colored leaves which indicate they are old and going bad. The leaves and stems often have gritty sand or dirt, so make sure to truly rinse and clean each leaf and stem.
Step 2. You can remove the stems and toss them, or chop them very finely so they can cook very quickly. I usually add a few stems.
Step 3. Crush and chop the garlic and saute in the olive oil for about 3 minutes over medium heat in pan or until fragrant. Do not let garlic burn!
Step 4. Add beet leaves and chopped stems, if using, to pan along with about a 1/4 cup of water to create steam. Cover and lower heat to medium-low.
Step 5. Stir occasionally until leaves are wilted and soft and stems are tender, between 15 and 20 minutes. Don’t let the leaves get overcooked where they are too soggy and mushy.
Step 6. Add in the salt and pepper along with red pepper flakes. Stir and cook one more minute.
Pro Tip: Make sure to add extra water if the leaves start to stick to the pan. They will wilt quickly so keep an eye on it!
Recipe Modifications
Here are some ideas for ways to modify this recipe.
- Instead of water, add some chicken broth.
- Cook up some bacon first and cook the greens and garlic in that along with some olive oil.
- For extra texture add some sliced almonds or some pine nuts.
- Top with some Romano or Parmesan cheese.
- Add a dash of lemon juice to brighten the dish.
Similar Side Dishes
Here are some other healthy Italian side dishes you may enjoy. Plus check out these Italian dinner recipes too!
This is a fun recipe for zucchini bruschetta.
Here’s a recipe for sauteed zucchini slices in butter.
For a nice fresh Italian salad, check out this recipe.
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Recipe Card
Sauteed Beet Leaves
Ingredients
- 1 bunches beet leaves remove the stems or chop finely
- 3 Tbsp extra virgin olive oil
- 3 crushed garlic cloves
- 1/8 tsp salt
- 1/8 tsp cracked black pepper
- crushed red pepper flakes optional
Instructions
- Wash beet leaves well and pat dry. Throw out any yellow colored leaves which indicate they are old and going bad.1 bunches beet leaves
- You can remove the stems and toss them, or chop them very finely so they can cook quickly with the leaves.
- Crush and chop the garlic and saute in the olive oil for about 3 minutes over medium heat in pan. Do not let garlic burn!3 Tbsp extra virgin olive oil, 3 crushed garlic cloves
- Add chopped beet leaves to pan along with about a 1/4 cup of water to create steam. Cover and lower heat to medium-low.
- Stir occasionally until leaves are wilted and soft and stems are tender, between 15 and 20 minutes. Avoid letting the leaves get too soggy and mushy.
- Add in the salt, pepper and red pepper flakes. Stir and cook 1 additional minute.1/8 tsp salt, crushed red pepper flakes
- For additional modifications see notes below or in the recipe post.
Video
Notes
- Make sure your leaves are not tough and add water as needed to keep leaves from sticking to pan.
- Another option is to sprinkle some Italian cheese like Romano or Parmesan for some extra flavor.
- For extra crunchiness top with some sliced almonds or some pine nuts.
- Cook up some bacon for even more flavor and add the beets to it.
- Instead of water, add some chicken broth.
