Sauteed Beet Greens with Pancetta
Add Preferred SourceBeet 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 – Smaller leaves are best. Larger stems need longer cooking.
- Pancetta – Found in the deli section. Buy a whole hunk (rolled like bacon) and dice it yourself, or use pre-chopped.
- Red onion – Preferred. Sweet onion works if you want it milder.
- Garlic – Fresh only. No jarred.
- Vegetable base – Optional. Use lightly for depth without extra salt.
- Salt and pepper – Season to taste.
How To Make Sauteed Beet Greens with Pancetta
Scroll down for the full recipe card with exact measurements and printable instructions.
Wash the beet greens thoroughly and separate the stems from the leaves. Roughly chop the stems and tear the leaves into bite-sized pieces, keeping them separate since they cook at different rates.
Add the pancetta to a large skillet over medium heat and cook until browned and crisp, allowing the fat to render fully. Remove the pancetta with a slotted spoon and set aside, leaving the fat in the pan.
Add the onion, garlic, and chopped beet stems to the skillet. Sauté over medium-high heat for 3–4 minutes, stirring often, until the onion is soft and fragrant.
Add the beet leaves, water, and vegetable base to the skillet. Cover and cook for 5–6 minutes, stirring occasionally, until the leaves are wilted and the stems are tender.
Season with salt and pepper to taste, sprinkle the reserved pancetta over the top, and serve warm.
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.
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.
Sauteed Beet Greens with Pancetta
Ingredients
- 8 – 10 ounces beet greens and stems look for the smaller, tender leaves.
- ½ cup pancetta diced
- ¼ cup red onion or you can use sweet onion
- 1 clove garlic finely minced
- 1 teaspoon vegetable base optional but adds great flavor
- salt and pepper
Instructions
- Wash the beet greens and separate the stems from the leaves; chop the stems and tear the leaves.
- Cook the pancetta in a large skillet over medium heat until browned and crisp; remove and reserve, leaving the fat in the pan.
- Sauté the onion, garlic, and beet stems over medium-high heat for 3–4 minutes, until tender.
- Add the beet leaves, water, and vegetable base. Cover and cook for 5–6 minutes, until wilted and tender.
- Season with salt and pepper, top with the reserved pancetta, and serve.
Notes
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.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
