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Braised Beet Greens

Braised Beet Greens served with Meatballs

Don’t waste the tops of beets and other root vegetables. Braised Beet Greens are more than just good for you, they’re delicious, too. They make a healthy alternative to pasta when served with meatballs.

Braised Beet Greens

Print This Recipe Total time Yield 4–6Source Adapted from Food & Wine MagazinePublished

Can be made several hours ahead and gently reheated before serving.

Braised Beet Greens served with Meatballs

Ingredients

  • ½ cup olive oil
  • 1 medium onion (about 1 ½ cups)
  • 1–2 ½‑inch diced carrots (about 1 cup)
  • 1 stalk celery (about ½ cup)
  • salt and pepper (as needed)
  • 3–4 anchovy fillets
  • 1 (6 oz) can tomato paste
  • 1 pound beet greens (cut into 1‑inch pieces, thick stems discarded)
  • water (optional)

Directions

In a pot, heat the oil. Add the onion, carrot, and celery, season with salt and pepper and cook over medium-low heat until the vegetables have softened. Add the anchovies and tomato paste, stirring often, until the anchovies dissolve and the tomato paste is deep red about 5 minutes. Add the beet greens, season with salt and pepper, and cook, tossing occasionally, until wilted, about 7 minutes. Adjust consistency with a little water if necessary. Serve warm.