Sauteed Baby Beet Greens and Red Chard with Arbol Chilies
Prep time
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Enjoy seasonal beet greens and red chard in this delicious sauteed greens recipe. Add a chile for some extra heat!
Recipe type: side dish
Cuisine: fusion
Serves: 2
  • 1 mixed package of baby beet greens and red chard (300g or just over ½ lb.)
  • 1 small red onion cut into ⅛ths
  • 2 large dried red Mexican chile de arbolor your choice of pepper
  • 3 garlic cloves, thinly sliced
  • pinch each salt and ground black pepper
  • 1 tbsp olive oil or vegetable oil
  1. Heat the oil, once hot saute the onions until soft and translucent. Add the chile and saute for another 2 minutes, then add the garlic and saute until soft. Add the salad greens, cover and allow to cook just until they begin to wilt. Sprinkle salt and ground black pepper over the greens, stir until well combined. Serve as a side dish.
*for a mild version either reduce amount or omit
Recipe by Spicie Foodie ™ at