Print

Sautéed Beet Greens

Sautéed Beet Greens | BourbonandHoney.com
Print Recipe

A hearty side of Sautéed Beet Greens with mushrooms, makes for a flavorful, earthy and delicious dish!

Ingredients

Scale
  • 2 teaspoons olive oil
  • 1/2 small onion, chopped
  • 1 package (8 ounces) baby portabella (cremini) mushrooms, thinly sliced
  • 1 garlic clove, finely chopped
  • 1/2 cup vegetable broth
  • 2 teaspoons sugar
  • 1/4 teaspoon fine sea salt
  • 1/4 teaspoon crushed red pepper flakes
  • Pinch coarsely ground black pepper
  • 1 bunch hearty greens, washed, trimmed and cut into bite-sized pieces (I used beet greens)
  • 2 teaspoons red wine vinegar

Instructions

  1. In a large skillet, heat the olive oil over medium heat. Add the onions and mushrooms, cook over medium heat 5 to 7 minutes, stirring occasionally, until onions soften and start to brown. Stir in garlic, cook 1 minute, or until fragrant. Add the broth to the hot skillet, stirring to loosen any browned bits from the bottom of the pan. Stir in sugar, salt, red pepper flakes, and pepper. Bring mixture to a simmer.
  2. Add the chopped greens, gently toss to coat. Reduce heat to low, cover and simmer for 10 to 12 minutes until the greens are tender. Stir in red wine vinegar. Remove the lid, cook for an additional 1 to 2 minutes, allowing the liquid to cook off. Serve warm.

Nutrition

Find it online: https://www.bourbonandhoney.com/sauteed-beet-greens/