Sauteed Beet Greens with Pancetta

Beet greens are often discarded, but when treated properly, they’re delicious! This Sauteed Beet Greens with Pancetta vintage recipe is as old as time, and with a few minor modifications, it’s better than it’s ever been! Don’t toss the tops, saute them and you’ll enjoy a delicious treat!

Beet greens are the unsung hero of the vegetable garden. I grew up eating these greens – my German Oma, who lived through wars and the depression, insisted on eating every bit of everything we grew. This is an old European recipe with Italian roots. It’s the pancetta and garlic that really brings this dish to life, so don’t skimp on that!  

Pancetta is an Italian cured meat, something like bacon, but it’s not smoked. It adds SO much flavor to this humble dish. You will dice it and cook it down to render some of the fat. Save the crunchy bits to add back in later, and then sautee the baby greens in the fat.

The key to this recipe is to wash the greens well, as they can be quite sandy. There’s nothing worse than biting into gritty greens! 

Ingredients

• Beet greens and stems – Look for the smaller, tender leaves.
• Pancetta
• Red onion – Or you can use sweet onion.
• Garlic – Finely minced.
• Vegetable base – Optional but adds great flavor.
• Salt and pepper

How To Make Sauteed Beet Greens with Pancetta

1. Wash the greens well and separate the stems from the leaves.
2. Add the pancetta to a large skillet and cook until it is brown and the fat has rendered. Scoop the pancetta out of the pan and set it aside, leaving the fat in the pan.
3. Add the onion, garlic, and beet stems to the skillet and saute over medium-high heat for 3-4 minutes or until the onion is tender.
4. Add the leaves to the skillet along with ¼ cup of water and 1 teaspoon of vegetable base. Cover and cook for 5-6 minutes, stirring frequently, until the leaves and stems are tender.
5. Season with salt and pepper as needed, sprinkle with the reserved pancetta, and serve.

Step-By-Step Process

Chef Jenn’s Tips

• Use fresh, young beet greens for the best flavor and texture.
• Make sure to wash the greens thoroughly to remove any sand or grit.
• If pancetta isn’t available, bacon can be used as a substitute, though it will add a smoky flavor.

Recommended

Make It A Meal

Pair this dish with meaty meals of grilled chicken or fish, and a side of crusty bread. The salty pancetta and tender greens make a delightful contrast with creamy polenta or mashed potatoes as a side dish.

Storage

Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat in a skillet over medium heat.