Creamy Braised Beet Greens is a great way to use greens that are a bit more on the tough, bitter side. Braising softens them perfectly, and using milk or a substitute creates a lovely, light pink broth that cuts through the bitterness. Delicious with a crusty bread, over polenta, or all on its own!
Beet greens are so underappreciated in my opinion! Beets get all the attention, while the greens are left to whither in the fridge, or just get tossed in the trash because we don’t know what to do with them. Beet greens are naturally low in fat, but high in fiber, and vitamins A, C, and K. Beet greens are also a good source of potassium, magnesium, calcium, iron, vitamin E, and a variety of other phytonutrients and antioxidants. That’s quite a nutrition profile! Beet greens are a great addition to any heart healthy diet (note the vitamin K level if you’re on coumadin!).
What else can I make with beet greens?
Beet greens are pretty versatile, and can usually be used in most recipes calling for another green. They are most similar in texture to collard greens, so if you’re new to beet greens, try them in collard green recipes. The thick purple stems are edible, but cook at a different rate than the greens, so most often, you’ll want to remove those. You can save them to blend into smoothies, or use in another way. Here are some other healthy ideas for beet greens:
- A quick sauté with olive oil and garlic.
- Eat them raw in a salad. Just give them a rough chop so they’re not too large.
- Slice thin and mix into pasta, tossed with olive oil and sautéed veggies.
- Toss whole leaves with oil and a bit of salt and bake until crispy for a delicious snack!
- Stir into soup instead of spinach.
- Blend into smoothies.
- Use the big leaves in sandwiches instead of lettuce.
Tips and substitutions for this recipe
In case you’re looking for some substitutions or a few tips, here are some recommended for this recipe!
- Use collard greens, mustard greens, or kale instead of beet greens.
- Use 2 chopped shallots or 1 chopped leek instead of the onion. Fancy!
- Use a gluten free flour or some corn starch mixed in cold water instead of whole wheat flour. For this recipe, you can even use white flour if that’s what you have.
- Use cashew milk, coconut beverage, soy milk, or nonfat milk instead of the almond milk. Any will work; just make sure it’s unsweetened. If you use cashew milk, you may need to use less flour since it’s thicker than the other options.
- Add a pinch of nutmeg to take the flavor up a notch!
- If you have leftovers, refrigerate immediately. When reheating, add a little bit more milk to thin, as it goes get thicker as it cools.
- This recipe does not freeze well, and I don’t recommend it.
If you try Creamy Braised Beet Greens, let me know in the comments! And also check out Roasted Beets & Carrots with Creamy Garlic Dill Sauce, Creamy Mushroom, Kale, and Wild Rice Soup, and Beans and Greens Breakfast Hash.
Creamy Braised Beet Greens
This is a great way to use greens that are a bit more on the tough, bitter side. Braising softens them perfectly, and using milk or a substitute creates a lovely, light pink broth that cuts through the bitterness. Delicious with a crusty bread, over polenta, or all on its own!
- 1 Tbsp Olive Oil
- 2 Garlic Cloves, minced
- ½ medium Onion, chopped
- 1 Tbsp Whole Wheat Flour (or gluten free substitute)
- 1 ½ cups Unsweetened Almond Milk (or your preferred dairy or non-dairy milk)
- 4 cups roughly chopped Beet Greens, thick stems removed
- Salt and pepper to taste
Heat oil in a large skillet over medium heat, and saute garlic and onions a few minutes until browned.
Sprinkle the flour over the onions and garlic, and stir constantly for a minute to cook the flour.
Reduce heat to low, and add the milk and beet greens. Stir.
Cook over low heat with the lid on for about 15 minutes. Stir every few minutes. The milk should simmer, but not boil.
Salt and pepper to taste. Serve immediately with a crusty bread or over polenta.