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Horizontal image of slightly wilted greens in a cast iron skillet.

Sauteed Garlic Beet Greens

  • Author: Shanna Mallon
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 4 servings 1x


When you’re in the mood for wilted garlicky greens, skip standard spinach and reach for some beautiful scarlet beet stems instead.


  • 2 tablespoons olive oil
  • 1 large clove garlic, thinly sliced
  • Stalks and greens of four fresh beets, washed and roughly chopped
  • 1/8 teaspoon coarse salt
  • Water


  1. In a large skillet over medium heat, add the oil and swirl to coat the pan. Add the garlic and cook until lightly golden, about 1 minute.
  2. A few handfuls at a time, add the beet greens and stalks, allowing them to wilt slightly before you add more. Continue adding in the greens and stalks, and a splash of water to help them cook down.
  3. Once you’ve added all of the greens and stalks, add the salt, and stir to combine. Saute until the greens are wilted and the stalks are tender, about 5-8 minutes. Season to taste with additional salt if necessary and serve warm.
  • Category: Vegetables
  • Method: Stovetop
  • Cuisine: Side Dishes

Keywords: beet greens, garlic, side dish