Beet greens

Separate the greens from the beet roots by cutting them away near the top of the beets. Remove any wilted, damaged, or discolored leaves and trim tough stem ends. Rinse the leaves and stems thoroughly under cool running water, paying attention to folds and crevices where dirt or sand may collect. Because the stems can take longer to cook than the leaves, separate them before cooking and chop them into smaller pieces. Add the stems to the pan first, then add the leaves once the stems have begun to soften.

Beet greens pair well with ingredients that complement their earthy, slightly sweet, and mildly bitter flavor. Garlic, onions, shallots, lemon, and vinegar add brightness, while olive oil, butter, and creamy cheeses such as goat cheese, feta, and Parmesan provide richness. They also work well with bacon, sausage, chicken, eggs, beans, lentils, and grains such as farro, rice, and quinoa. Nuts and seeds, including walnuts, almonds, and sunflower seeds, add texture, while apples, citrus, dried fruit, and balsamic vinegar can provide a sweet or tangy contrast. Warm spices, ginger, sesame oil, and soy sauce are also excellent choices for cooked preparations.

Sautéing: Heat olive oil or butter in a large skillet over medium heat. Add chopped beet stems, garlic, onions, or shallots and cook for 2-3 minutes. Add the chopped beet greens and cook for another 3-5 minutes, tossing occasionally, until the leaves are wilted and the stems are tender. Season with salt, pepper, lemon juice, or a splash of vinegar.

Braising: Place chopped beet greens and stems in a large skillet or pot with a small amount of broth, water, or stock. Add garlic, onions, herbs, or other desired seasonings, cover, and simmer over low to medium heat for 8-15 minutes, until the greens are tender. Finish with lemon juice, vinegar, or a small amount of butter to balance their earthy flavor.

Stir-Frying: Heat oil in a wok or large skillet over high heat. Add the chopped stems first along with garlic, ginger, or scallions and stir-fry for 2-3 minutes. Add the beet leaves and continue cooking for 2-4 minutes, until the leaves are wilted and the stems are tender-crisp. Season with soy sauce, sesame oil, rice vinegar, or other desired seasonings.

Adding to Soups and Stews: Chop the beet greens and add the stems to soups, broths, or stews first. Add the leaves during the final 3-8 minutes of cooking, depending on their size and maturity. The greens will soften while adding an earthy flavor and vibrant color to the dish.