Sautéed Beet Greens with Pickled Stems

beet greensI have a friend who loves beets but never uses the greens when they come attached to the beets. She knows that I love them, so she dutifully passes them through the window to me at carpool rather than let them go to waste.

I’m not sure if my friend doesn’t care for them or if she just doesn’t have a good recipe for them. I bet if she tried this one, my beet green supply might dry up.

And as a side note, if you happen to receive swiss chard (rainbow or otherwise), you can apply this same technique to sauté the greens and quick pickle the stems.

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Difficulty: Easy
Time Intensity: Low
Special equipment needed: None



  • 1 1/2 c. apple cider vinegar
  • 1/4 c. honey
  • 1/2 tsp kosher salt
  • Stems from about 6 large beets, greens set aside and stems chopped


  • 2 tbsp olive oil
  • 4 large garlic cloves, chopped
  • 2/3 c. chicken broth
  • 1/2 tsp cayenne pepper
  • 1/2 tsp kosher salt
  • Greens from about 6 large beets, stems removed



  1. Combine vinegar, honey and salt in a small saucepan and add beet stems.
  2. Bring mixture to a low simmer over medium heat and cook for about 7-8 minutes or until stems are just tender but not mushy.
  3. Allow stems to remain in the pickling liquid for 30 minutes.
  4. Heat olive oil in sauté pan over medium-low heat and add garlic, cook a few minutes just until fragrant.
  5. Add chicken broth, cayenne, and salt and stir to combine.
  6. Allow garlic-broth mixture to simmer for about 5 minutes and add beet greens.
  7. Sauté greens over medium-low heat until beginning to wilt, about 7-8 minutes.
  8. Strain the pickling liquid from the stems and add stems to the greens before serving.EAT. ENJOY. SHARE. (1)

Serves 4