Produce bounty: sauteed cabbage, onion and beet greens

Main Dish
2 servings
10 min
20 min
Very Easy


Number of serving: 2
2 Tablespoons Olive Oil - divided

1 Bunch Beet Greens and Stems - cleaned, stems and leaves separated

1 Medium Onion - large dice

1/4 Small/Medium Cabbage (about 1 1/2 cups) - thinly sliced

1/4 Cup Water

Salt and Freshly Ground Pepper - to taste


  • Clean the beet greens and stems thoroughly in cold water. Remove the leaves from the stems; coarsely cut the stems into 1-inch pieces and set aside.
  • Roughly chop the beet greens and set aside. Use a non-stick skillet and heat the olive oil over medium heat until it shimmers.
  • Add in the diced onions and saute until the onions turn light golden - about 8 minutes. Don't burn the onions, lower the heat if necessary. Add in the beet stems and saute for 2 minutes.
  • Next, add in the remaining tablespoon of olive oil, the thinly sliced cabbage and the 1/4 cup of water. If you reduced the heat to low, raise it to medium-high, stirring to combine all the ingredients.
  • Saute this vegetable mixture until the cabbage and beet stems are tender - about 5 to 8 minutes and the water is mostly evaporated; season with a pinch or two of salt and pepper.
  • Meanwhile, bring a small pot of salted water to boil and blanch the beet greens for 1 minute. When the beet greens are bright green, drain them and add the blanched greens to the onion/cabbage saute. Taste and adjust your seasonings, adding more salt and freshly ground pepper as needed.
  • Serve hot over smashed new potatoes.


Produce Bounty: Sauteed Cabbage, Onion and Beet Greens, photo 1
Produce Bounty: Sauteed Cabbage, Onion and Beet Greens, photo 2


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