Sauteed Beet Greens with Pancetta
Sauteed Beet Greens with Pancetta is a tasty and easy side dish that's packed with flavor. The stars of this dish are the beet greens and pancetta, and the greens are cooked low in slow in pancetta fat which adds flavor to the entire dish.
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
Serving: 1plateCalories: 141kcalCarbohydrates: 4gProtein: 5gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.04gCholesterol: 20mgSodium: 329mgPotassium: 508mgFiber: 2gSugar: 1gVitamin A: 3601IUVitamin C: 18mgCalcium: 71mgIron: 2mg
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.
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