Add Preferred SourceBeet greens are often overlooked, but with the right preparation, they become a delightful dish! This classic recipe has stood the test of time, and with a few tweaks, it’s better than ever. Don’t throw away those tops; sauté them for a tasty treat!
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Beet greens are a hidden gem in the vegetable world. Growing up, my German grandmother, who experienced both wars and the Great Depression, made sure we ate every part of the vegetables we grew. This recipe has European roots with a touch of Italian flair. The pancetta and garlic are what make this dish shine, so don’t skimp on them!
Pancetta, an Italian cured meat similar to bacon but without the smoke, adds immense flavor to this dish. You’ll dice and cook it to render its fat, saving the crispy bits to mix in later. The beet greens are then sautéed in the rendered fat, creating a delicious and savory dish.
The trick to this recipe is thoroughly washing the greens to remove any grit. Nothing ruins a dish like sandy greens!
Ingredients:
- Beet greens and stems – Look for the smaller, tender leaves.
- Pancetta
- Red onion – Or you can use sweet onion.
- Garlic – Finely minced.
- Vegetable base – Optional but adds great flavor.
- Salt and pepper
How To Make Sautéed Beet Greens with Pancetta
Scroll down for the full recipe card with exact measurements and printable instructions.
Start by washing the beet greens thoroughly to remove any grit. Separate the stems from the leaves, then chop the stems into small pieces and roughly tear the leaves. I like using a sharp chef’s knife and a large cutting board so everything is quick and neat.
Heat a large skillet over medium heat and add the pancetta. Cook until it is nicely browned and the fat has rendered. A heavy bottom skillet works best here because it helps the pancetta crisp evenly. Once cooked, remove the pancetta with a slotted spoon and set it aside, leaving the flavorful fat in the pan.
Add the onion, garlic, and chopped beet stems to the skillet. Sauté over medium high heat for 3 to 4 minutes, stirring with a wooden spoon or silicone spatula, until the onion softens and becomes fragrant.
Add the beet leaves to the skillet along with ¼ cup of water and the vegetable base, if using. Cover the skillet with a lid and cook for 5 to 6 minutes, stirring occasionally, until the leaves wilt down and the stems become tender. A glass lid is helpful so you can keep an eye on the greens as they cook.
Season with salt and pepper to taste, then sprinkle the reserved pancetta over the top. Give everything a gentle toss and serve warm for a simple, flavorful side.
Chef Jenn’s Tips
- Use fresh, young beet greens for the best flavor and texture.
- Wash the greens thoroughly to remove any sand or grit.
- If pancetta isn’t available, substitute with bacon, though it will add a smoky flavor.
Make It A Meal
Pair this dish with grilled chicken or fish and a side of crusty bread. The salty pancetta and tender greens complement creamy polenta or mashed potatoes perfectly.
Storage
Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat in a skillet over medium heat.
Sauteed Beet Greens with Pancetta
Ingredients
- 8 – 10 ounces beet greens and stems look for the smaller, tender leaves.
- ½ cup pancetta diced
- ¼ cup red onion or you can use sweet onion
- 1 clove garlic finely minced
- 1 teaspoon vegetable base optional but adds great flavor
- salt and pepper
Instructions
- Wash the beet greens thoroughly and separate the stems from the leaves.
- In a large skillet, cook the pancetta until browned and the fat has rendered. Remove the pancetta and set it aside, leaving the fat in the skillet.
- Add the onion, garlic, and beet stems to the skillet. Sauté over medium-high heat for 3-4 minutes until the onion is tender.
- Add the beet leaves to the skillet along with ¼ cup of water and the vegetable base, if using. Cover and cook for 5-6 minutes, stirring frequently, until the leaves and stems are tender.
- Season with salt and pepper to taste, sprinkle with the reserved pancetta, and serve.
Notes
Chef Jenn’s Tips
- Use fresh, young beet greens for the best flavor and texture.
- Wash the greens thoroughly to remove any sand or grit.
- If pancetta isn’t available, substitute with bacon, though it will add a smoky flavor.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.