Sautéed Spicy Beet Greens

Beetroot leaves, stems and leaves, although usually discarded, are actually quite healthy, sweet and delicious when cooked simply. There are a couple of different ways to cook beets in Turkish cuisine. The following recipe is a simple rice and olive oil recipe.

We receive beets, red or golden, from the CSA farm box almost every week and absolutely love using them brine or for salads AND risottos. I save vegetables for lunch. I love jumping them a couple of different ways like this recipe, but this spicy with Jalapeños it's my favorite.

1 bunch red or golden beetroot, stems and leaves chopped

1 small onion, finely chopped

2 cloves garlic, minced

1 or more Jalapeños or any hot pepper of your liking, finely chopped

2-3 tablespoons of olive oil

Salt and pepper

chili pepper pieces

-Heat the olive oil in a pan.

-Add the onion and cook over medium heat for 3-4 minutes until soft.

-Add beetroot stems, jalapeno and garlic. Brown for another 3 minutes.

-Add the chopped leaves, salt and pepper and continue to brown over medium-low heat for about 10 minutes.

-Salt and pepper to taste. If desired, add hot pepper flakes.

– Serve at room temperature or cold, preferably with yogurt on top and baguette on the side. Sprinkle with red pepper flakes and Tabasco sauce for even more fun!

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