Beet greens, stems and leaves, although usually discarded, are in fact quite healthy, sweet, and delicious when cooked in simple ways. There are a couple of different ways of cooking beet greens in Turkish cuisine. The following recipe is a simple one rice and olive oil.
We get beets, red or golden, from the csa farm box almost every week and absolutely love to use them to pickle or for salads and risottos. I save the greens for my lunch. I love sauteing them a couple of different ways like this recipe, but this spicy one with jalapenos is my favorite.
beet greens of 1 bunch red or golden beet, stems and leaves chopped
1 small onion, finely chopped
2 cloves of garlic, minced
1 or more jalapenos or any hot pepper of your liking, finely chopped
2-3 tbsp olive oil
Salt and pepper
Red pepper flakes
-Heat olive oil in a pot.
-Add onion and cook on medium 3-4 minutes until soft.
-Add beet stems, jalapeno, and garlic. Sauté another 3 minutes.
-Add chopped leaves, salt and pepper and keep sauteing on low to medium for ~10 minutes.
-Salt and pepper to taste. Add hot pepper flakes if you wish.
-Serve at room temperature or cold, preferably with yogurt on top, and baguette on the side. Sprinkle with red pepper flakes and Tabasco sauce for more fun!
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