Sautéed Beet Greens with Cumin, Lemon Zest, and Crispy Fried Garlic

Sautéed Beet Greens with Cumin, Lemon Zest, and Crispy Fried Garlic
Staff Writer
Sautéed Beet Greens with Cumin, Lemon Zest, and Crispy Fried Garlic

Viviane Bauquet Farre

Sautéed Beet Greens with Cumin, Lemon Zest, and Crispy Fried Garlic

Swiss chard is one of the most widely available (and consumed!) leafy greens. Beet greens, on the other hand, are usually unceremoniously tossed in the trash… the roots are typically the main attraction. But did you know that beets and Swiss chard belong to the same family of vegetables?

In fact, the beet greens can be cooked exactly the same way you would cook Swiss chard. The only difference is that they have a hint of beet flavor to them, which makes them extra-delicious — at least to my taste buds.

Whenever you're buying bunched beets, look for leaves that are bright green and perky. The freshness of the leaves guarantees the freshness of the roots. Plus, you get two for one — you'll cook the roots for sure, but you'll also sauté the tops to make this massively flavorful side dish!

4
Servings
223
Calories Per Serving
Deliver Ingredients

Notes

Note: This recipe makes more fried garlic than you’ll need for this dish. Save the rest for sprinkling on salads or tucking into a sandwich.

Ingredients

For the crispy fried garlic

  • large cloves garlic, sliced thinly
  • Canola or safflower oil, for pan-frying
  • Sea salt, to taste
  • 1  Tablespoon  unbleached all-purpose flour

For the sautéed beet greens

  • 3  Tablespoons  extra-virgin olive oil
  • 1 1/2  Teaspoon  cumin seeds
  • Peel of 1/2 lemon, sliced into thin strips
  • 1  Pound  beet greens or Swiss chard, stalks trimmed and leaves torn into 3-inch pieces
  • 1/4-1/2  Teaspoon  sea salt
  • 1/4  Teaspoon  red chile pepper flakes

Directions

For the crispy fried garlic

Place the garlic in a medium-sized bowl. Dust with the flour and toss until the slices are well coated. Transfer the garlic to a medium-sized sieve and shake to remove excess flour.

Heat a small heavy-bottomed frying pan over medium-high heat and line a tray with paper towels. Add enough oil to come 1/8 inch up the sides of the pan. When the oil is hot, add the garlic and spread over the whole surface of the pan, in 1 layer.

Pan-fry the garlic until golden-brown, stirring occasionally, for 1-2 minutes. Transfer the garlic back to the sieve and let the excess oil drip, then transfer to the paper towels. Season with salt, to taste, and let cool to room temperature. Use the fried garlic within 24 hours.

For the sautéed beet greens

Heat a large heavy-bottomed skillet over medium-high heat. Add the oil, red chile pepper flakes, cumin seeds, and lemon zest and sauté until the lemon zest is golden, for about 1-2 minutes. Add half the beet greens and toss until wilted.

Add the remaining leaves and continue to toss until wilted, about 2-3 minutes. Season with the salt, toss quickly, and transfer to a serving bowl. Top with the crispy fried garlic and serve immediately.

Nutritional Facts

Total Fat
12g
17%
Saturated Fat
1g
4%
Carbohydrate, by difference
30g
23%
Protein
1g
2%
Vitamin A, RAE
36µg
5%
Vitamin C, total ascorbic acid
2mg
3%
Vitamin K (phylloquinone)
8µg
9%
Calcium, Ca
8mg
1%
Choline, total
1mg
0%
Fiber, total dietary
2g
8%
Folate, total
11µg
3%
Iron, Fe
1mg
6%
Magnesium, Mg
12mg
4%
Niacin
1mg
7%
Phosphorus, P
16mg
2%
Selenium, Se
1µg
2%
Sodium, Na
58mg
4%
Water
87g
3%

Beet Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age and damage.

Beet Cooking Tip

Different vegetables have different cooking times – cook different types separately and then combine.