Moroccan Beet Greens - Collected Foods

Moroccan Beet Greens - Collected Foods


  • 3 bunches beet greens, red stems removed
  • 2 tablespoons olive oil for cooking
  • 1/4 teaspoon cumin
  • 1/4 teaspoon Collected Foods Sweet Smoked Paprika
  • 1 pinch salt (no more)
  • 1/4 piece preserved lemon
  • 1 tablespoon good olive oil
  • 1 pinch crushed pepper flakes (or chili powder, or paprika if you don't like spice)
  • 2 pieces cloves of garlic grated
  • 1 tablespoon chopped cilantro
  • 1 tablespoon chopped parsley


  • Wash the greens well and leave them in a bowl full of cold clean water. 
  • Gently heat up 2 tablespoons of olive oil in a saucepan. When it is just warm, add the grated garlic, cumin, and sweet smoked paprika. If the oil is too hot they will fry and burn. What we want is just a little reaction to the heat. 
  • Immediately remove the greens from the water, without draining. Place them on a chopping board, and chop them coarsely, then add them to the pan. Turn the heat to medium and give everything one good stir to coat the greens with the spices. 
  • Cover tightly, and turn down the heat. Let it simmer for 5 minutes. You might want to check on it once before the end to make sure it doesn't burn. If you're worried it will burn, just add a little water.
  • Meanwhile, take a quarter of a preserved lemon (do not wash it), and cut it into 1/4-inch cubes. Set aside a couple for decoration. Uncover the cooking pan and add the preserved lemon cubes and the chopped cilantro and parsley. Stir everything together. Cover and let it cook for 5 more minutes, then remove from the heat.
  • When serving, drizzle about one tablespoon of a good olive oil over the greens. Garnish with the preserved lemon cubes you reserved, and sprinkle on the chili pepper powder.
  • This goes so well with a fried egg. It is usually eaten with bread. 
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