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  • Writer's pictureEmily

Beet Greens over Polenta

Beet greens bring so much flavor and color to this savory dish. I enjoy this hardy green and I hope you find it as delicious as I do.

Serves 2


  • Polenta

  • 5 oz beet greens

  • 1/4 cup onion, chopped

  • 1/4 cup sun-dried tomatoes, chopped

  • 1 large garlic clove, minced (or more if you're a garlic lover like me)

  • 3/4 cup of water

  • 1/2 tablespoon granulated sugar

  • 1/4 teaspoon crushed red pepper flakes

  • 2 tablespoons of cider vinegar, or to taste

  • A dollop of sour cream as a topping


  1. Start the polenta. I use Bob's Red Mill polenta/corn grits. Simply follow the instruction on the package. I like to add a little cheese to mine :)

  2. Wash the greens in cold water and then chop them into half-inch pieces.

  3. In a large saucepan, saute the chopped onions in olive oil until slightly tender and then add sun-dried tomatoes. Cook for another 2 minutes, stir in the minced garlic and cook for 1 minute.

  4. Add water and stir in the pepper flakes, add sugar and cook until boiling. Reduce heat and add the beet greens and cover and simmer for about 8 minutes. Splash with vinegar and serve over polenta with a dollop of sour cream.


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