Sauteed Beet Greens with Pancetta is a delicious and easy side dish that's bursting with flavor. Cooking the greens slowly in the pancetta fat really enhances the flavor, making this dish irresistibly tasty!
8 - 10ouncesbeet greens and stemslook for the smaller, tender leaves.
½cuppancettadiced
¼cupred onionor you can use sweet onion
1clovegarlicfinely minced
1teaspoonvegetable baseoptional 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.
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.