Easy Sautéed Beet Greens Recipe with Creamy Garlic Yogurt
This Mediterranean-inspired sautéed beet greens recipe is the perfect way to reduce kitchen waste while creating a quick, healthy, and flavorful side dish.
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Ingredients
- 2 large bunch beetroot greens or swiss chard
- 1 onion
- 3 tablespoons olive oil
- 2 cloves garlic
- 1/2 cup Greek yogurt full-fat for best flavor
- 1 teaspoon sumac
- Salt & pepper to taste
Instructions
Prepare the Greens:
- Wash beetroot greens thoroughly to remove any grit or dirt. Separate the stems from the leaves and chop both into bite-sized pieces.
Prep the Onions:
- Dice or slice the onions into thin half-moons.
Sauté the Onions:
- Heat olive oil in a large skillet over medium heat. Add the sliced onions and cook until soft and golden, about 5 minutes.
Sauté the Greens:
- Stir in the chopped beet stems first and sauté for 2–3 minutes until tender. Add the minced garlic, then toss in the beet leaves. Cook until the leaves are wilted and tender, about 5 minutes. Season with salt and pepper to taste.
Make the Garlic Yogurt Sauce:
- In a small bowl, combine the yogurt, crushed garlic clove (use a microplane grater for a fine texture), salt, and a pinch of sumac. Stir until smooth and creamy. Adjust seasoning as needed.
To Serve:
- Spoon the sautéed beet greens onto a serving plate and drizzle with the garlic yogurt sauce, or serve the sauce on the side.
Notes
Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.
