Pink Greens

[Photograph: Sarah Shatz]

Pink Greens

About This Recipe



  • 1 bunch beet greens
  • 2 teaspoons chopped garlic
  • 1/2 teaspoon course ground black pepper
  • 1/4 teaspoon red pepper flake
  • 2 teaspoons sugar
  • 1 teaspoon olive oil
  • 1 shallot, chopped
  • 1/4 cup water
  • 1/4 teaspoon salt
  • 2 teaspoons sherry vinegar


  1. 1

    Wash and trim your beet greens. If the stems are very thick it is worth trimming them back a bit.

  2. 2

    On medium heat, saute the garlic, shallot and red pepper flake in the olive oil until slightly browned. Add black pepper, sugar and salt.

  3. 3

    Place the beet greens into the pan, pour the water on and immediately cover. Do not remove the lid for a few minutes to allow the greens to wilt. Once they have cooked down, remove the lid and stir all of the ingredients together. Cook for a few more minutes allowing the water to evaporate.

  4. 4

    Just before removing pour the vinegar over the greens. Remove, serve and enjoy!

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