Bacon Balsamic Beet Greens
Stop throwing away your beet greens! This recipe for Bacon Balsamic Beet Greens is quick and easy to prepare, and it’s a great way to reduce food waste in your own kitchen. Pair the greens with your favorite pastas and proteins!
Are Beet Greens Edible? Yes!
Until I began growing my own beets, I had no idea the greens were also edible. Most beet recipes call for just the beet root (i.e. the large bulb that’s typically deep red in color).
I knew you could toss beets into soups and stews, and I would also roast them on their own and in sheet pan meals — but those gorgeous red-veined greens? I always tossed them in the garbage!
As it turns out, cooking with beet greens is a delicious way to make the most of the entire beet plant.
My favorite way to cook beet greens involves sautéing them in a little bacon grease and finishing them with a drizzle of balsamic. Red pepper flakes add a nice kick of flavor without making the greens spicy, and brown sugar balances out any bitterness in the greens.
What Do Beet Greens Taste Like?
On their own, beet greens are subtly sweet and slightly earthy. They’re milder than kale and also much more tender.
With that being said, beet greens can sometimes taste bitter. That usually happens if the beet was picked a little too late.
Not to worry! The recipe I’m sharing with you today creates perfectly tender beet greens every time, with minimal bitterness.
Love sauteed leafy greens? Be sure to make my Garlicky Sauteed Kale next!
Tools You’ll Need
You’ll want to have the following pieces of kitchen equipment on hand for this recipe:
- Cutting Board and Chef’s Knife — Sharpen your knife to make the ingredient prep easier and safer.
- Measuring Spoons — For measuring the spices.
- Liquid Measuring Cup — For measuring the broth and water.
- Garlic Press — Optional, but it makes finely mincing garlic so much faster.
- Colander — For draining the beet greens after they’ve been washed.
- 3- or 4-qt. Cast Iron Pan with a Lid — A heavy-bottomed skillet with a lid may also be used.
- Wooden Spoon — For stirring the greens as they cook.
Recipe Ingredients
You’ll need just a handful of ingredients to make the sauteed bacon balsamic beet greens:
- Beet Greens (leaves only)
- Bacon (thick-cut is best)
- Shallots
- Garlic
- Water
- Chicken Broth
- Brown Sugar
- Crushed Red Pepper Flakes
- Balsamic Vinegar
For the complete ingredient list and detailed instructions, scroll to the bottom of this post for the FREE printable recipe card.
How to Cook Beet Greens
Cooking with beet greens is very simple! If you’ve sauteed spinach, kale, or Swiss chard before, the process is very similar.
- Clean the beet greens. I suggest submerging them fully in a bowl of cold water and swishing them around to loosen any dirt. Drain thoroughly in a colander.
- Cook the bacon. Add the chopped bacon to a cold cast iron pan, then set the pan over medium heat. Cook until the bacon is done and the fat has been rendered. Remove the bacon to a plate.
- Cook the beet greens. Working in the same pan, saute the shallots and garlic in the bacon grease. Stir in the water, broth, red pepper flakes, and brown sugar. Bring the mixture to a boil before adding the beet greens and cooked bacon. Cover and cook until tender.
- Season and serve. Season with salt and pepper to taste, then finish with a drizzle of balsamic vinegar. Enjoy!
The above is simply a quick summary of this recipe. Check out the full recipe in the free printable recipe card at the bottom of this post for all the detailed instructions.
Recipe Tips
- Wash your greens thoroughly! You’ll want to fully submerge the beet greens in cold water and gently swish them around for a full minute. You’ll be surprised at how much fine dirt clings to the leaves!
- Use only the leaves. The beet stems are tougher and more fibrous, so I prefer mostly using just the leaves.
- Add more or less balsamic, to taste. I suggest starting with 2 tablespoons of balsamic vinegar and adding up to 3 tablespoons total. The amount you add depends on how strongly you want the greens to taste of balsamic!
- Don’t skip the sugar. The tablespoon of brown sugar is necessary to balance out the acidity of the vinegar and the earthiness of the greens. Brown sugar also adds a subtle caramel flavor to the greens, which we love!
Recipe FAQs
Got questions about how to make this recipe? Here are the answers to a few commonly asked questions. Feel free to leave any other questions in the comments on this post and I’ll respond with answers.
Can the stems be eaten as well as the leaves?
Yes, but the stems are much tougher and more fibrous. You can technically use them in this recipe, but you’ll want to chop them finely so they tenderize fully during the short cooking time.
How do you remove the bitterness from beet greens?
The brown sugar and balsamic vinegar work together to counteract any natural bitterness from the beet greens.
Can a different type of vinegar be used?
Yes, you can also prepare this recipe with cider vinegar, noting that the flavor of the finished dish will differ.
What’s the best way to serve beet greens?
Serve the sauteed greens as a side dish, or add them to your favorite grain bowls or salads. You can also toss them with a cooked pasta to make a simple pasta dinner.
Storage Instructions
Bacon balsamic beet greens are best enjoyed immediately, but leftovers will keep in an airtight container for up to 5 days in the fridge. I don’t recommend freezing this recipe.
What to Serve with Bacon Balsamic Beet Greens
Serve the beet greens as a side dish to your favorite pasta recipes, or pair with your protein of choice in lieu of a side salad.
- Pasta: Italian Sausage Gnocchi Bake, One-Skillet Baked Ziti, Mushroom Risotto, and Pasta Bolognese.
- Chicken: Grilled Bruschetta Chicken, Italian Chicken Skillet, Orange Almond Chicken with Rice Pilaf, and Balsamic Chicken.
- Pork: Roasted Pork Sandwiches, Roasted Pork Marsala, and Smoked Pork Shoulder.
- Beef: Sous Vide Steak, Instant Pot Chuck Roast, and Grilled Skirt Steak.
Try Cooking with Beet Greens at Home!
Next time you’re looking for a recipe using beet greens, give this bacon balsamic variation a try!
Did you love the rich and slightly earthy flavor profile of this recipe? Leave a comment below and give it a review for others to see what you thought.
On Instagram? Share your photo and tag me with @goodlifeeats and #goodlifeeatsrecipes. I’d love to see a photo of your sauteed beet greens!
More Recipes Using Beets:
This Chicken Quinoa Bowl features roasted beets, protein-rich chicken, salty goat cheese, and heart-healthy walnuts for a filling, satisfying meal.
This recipe for Sheet Pan Pork Tenderloin with Honey Balsamic Roasted Vegetables makes dinner super quick and easy. This sheet pan meal features roasted pork, carrots, golden beets, red onion, Brussels sprouts, and parsnips.
This Russian Borscht has beef in it to make it extra hearty – perfect for a cold day. Learn how to make this delicious beet soup with beef, how to adapt it for slow cooker or Instant Pot, and how to freeze it!
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Bacon Balsamic Beet Greens
Stop throwing away your beet greens! This recipe for Bacon Balsamic Beet Greens is quick and easy to prepare, and it’s a great way to reduce food waste in your own kitchen. Pair the greens with your favorite pastas and proteins!
Ingredients
- 1 pound beet greens, leaves only
- 3 strips of thick cut bacon, uncooked and chopped
- 1/4 cup chopped shallots
- 2 cloves garlic, minced
- ½ cup water
- ¼ cup chicken broth
- 1 tablespoon brown sugar
- ¼ teaspoon crushed red pepper flakes
- 2 - 3 tablespoons balsamic vinegar
Instructions
Cleaning the Beet Greens
- Soak the beet greens in a large bowl of cold water for 1 minute, swishing around periodically to loosen any dirt on them, then drain in a colander.
- Refill the bowl with water and repeat to give them a second wash, then drain again.
- Tear the leaves into bite sized pieces.
Preparing the Bacon
- Add the chopped, uncooked bacon to a 3 - 4 qt. sized cast iron pan or skillet (preferably one with a lid because you’ll need that later). Cook the bacon over medium heat, stirring periodically with a wooden spoon, until browned.
- Once the bacon is cooked, remove the bacon from the pan and set aside in a small paper towel lined bowl.
- Reserve 1 tablespoon of bacon fat in the pan (you may dispose of the rest - don’t put it down the drain).
Cooking the Beet Greens
- Then, add the shallots to the bacon grease. Saute for 3 - 4 minutes, then add the garlic and saute for 1 - 2 more minutes.
- Add the water and the broth to the pan, making sure to scrape up any browned bits at the bottom of the pan with a wooden spoon.
- Then, stir in the brown sugar and red pepper flakes.
- Bring the contents of the pan to a boil over medium heat, then stir in the beet greens and the cooked bacon.
- Place the lid on the pan, reduce the heat to low, and cook covered for 5 - 10 minutes, or until the beet greens reach desired tenderness.
Seasoning
- Turn off the heat, remove the lid, and drizzle with balsamic vinegar before serving - start with adding 2 tablespoons of the vinegar and add an additional tablespoon if desired.
- Season to taste with salt and pepper.
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Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 104Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 9mgSodium: 489mgCarbohydrates: 13gFiber: 4gSugar: 6gProtein: 6g
GoodLifeEats.com offers recipe nutritional information as a courtesy. This provided information is an estimate only. This information comes from online calculators. Although GoodLifeEats.com makes every effort to provide accurate information, these figures are only estimates.
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