Here is a recipe to try out using the baby beet greens from this week’s CSA:

Beet Greens with Garlic and Olive Oil


  • 2 bunches of beet greens, stems removed
  • 1 tablespoon of extra-virgin olive oil
  • 2 cloves of garlic, minced
  • salt to taste
  • pepper to taste
  • 2 lemons, quartered
  1.  Cook beet greens uncovered in a pot of lightly salted water brought to a boil (about 2 minutes).
  2. Drain, then immerse in ice water for several minutes until cold to stop the cooking process
  3. When greens are cold, drain well and coarsely chop
  4. Heat olive oil in a large skillet over medium heat
  5. Stir in the garlic, then the greens until oil and garlic are evenly distributed.
  6. Season with salt and pepper
  7. Cook until greens are still hot, serve with lemon wedges

About Loyola Student Farm

Farm Manager
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