Spicy beet greens

When I was a kid I hated all the traditional food that kids hate – spinach, brussel sprouts, green beans – but I loved beet greens. I still do. Here’s one of my favorite ways of preparing them

1 large or 2 small bunches of beet greens
2 TB butter
1 tsp Dijon mustard
1/2 to 1 tsp prepared horseradish
salt, pepper

Wash greens well and steam until almost done. The time required wll depend on the greens; young fresh ones take only a few minutes. Drain and chop coarsely. Melt the butter in a saute pan and add the greens, mustard, and horseradish. Mix well, cover, and cook slowly for a few minutes. Add S&P to taste and serve.

Explore posts in the same categories: Sides, Vegetables/potatoes/rice, Vegetarian

2 Comments on “Spicy beet greens”

  1. Juli Says:

    Wow, I’ve been looking for this recipe everywhere! Thanks so much for posting it. Yes, beet greens in mustard with horseradish may sound, um, yes……strange! I turned up my nose the first time this dish was served to me, but I was so wrong. This is one of the best vegetable dishes I’ve ever eaten. The only difference with the recipe I used to make and yours is adding some sour cream at the end and just stirring till heated. Yum!

    Again, thanks for posting. Now I have to go get some greens


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