I need some advice on beet greens.

We have ’em; they’re fresh (bought yesterday, now in the fridge) and rather than toss them out my wife and I thought that I should do something with them. Anybody got a good recipe? Right now I think that I was just going to saute them with bacon and maybe a little pepper, which is pretty much what I’d do with, say, spinach.

…What?  I’m the one who’s home; so I’m the one who makes sure that dinner is at a decent hour.  That’s how it works.


  • Rob Crawford says:

    Your idea is as good as any other. They’re greens — treat them like you would other greens.

  • Paula says:

    Don’t know if it would work with beet greens but we just tried this with kale and it made it tolerable:

    Spread on baking sheet and drizzle with olive oil. Sprinkle with parmeson and bake at 400 until crisp.Pretend it’s a tasty snack.

  • UtahMan says:

    The pause wasn’t due to you doing the cooking; it was that you had purchased beet greens.

  • Darkcloud says:

    Saute with the bacon add a dash of cider vinegar and a pinch of nutmeg. Don’t overcook…enjoy…

  • Patrick Thomas says:

    Hey Moe,
    What does it mean if Acat starts putting recipes on your threads? 😉

  • William Nestman says:


    I used this recipe with beet, collard and kale. I add just a spot of brown bean curd sauce with the garlic when cookin’.

  • Catseye says:

    Boil them, cook some bacon on the side, after boiling drain the Beet greens wel , use a colander. When the bacon is done poor off most of the grease and while the pan is still warm poor in some apple cider vinegar. Let set for about a minute until the vinegar has warmed. Put the greens in a large bowl and poor the vinegar bacon mixture over it. It works for dandelion greens too.

  • Catseye says:

    Oh and if you like,try adding chopped onions to the vinegar bacon mixture once the vinegar is warm. Didn’t put that in originally because most kids don’t like onions.

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