Peel the potatoes and cut them into roughly 0.8-inch cubes. Peel the carrot and cut it into cubes or half-moons. Finely chop the onion and garlic.
Rinse the beet greens thoroughly. Chop the thicker parts of the leaves and the stems more finely, and the leaves themselves into larger pieces.
In a large skillet or pot, heat the oil over medium heat. Add the onion and cook until softened (about 3-4 minutes). Add the carrots and garlic, and cook for another 5 minutes, stirring occasionally.
Add the potatoes and the finely chopped beet green stems and thicker leaf parts to the skillet. Pour in the broth, season with salt and pepper. Cover and simmer for about 15-20 minutes, or until the potatoes are tender.
Stir in the remaining beet greens and simmer for another 5 minutes, until the leaves wilt and soften. Check the seasoning and add more salt or pepper if needed.
Serve hot, garnished with fresh herbs if you have some on hand.
- For an even heartier dish, feel free to add legumes like canned chickpeas or lentils (just rinse them well first).
- Serve with a dollop of natural yogurt or sour cream (if you're including dairy) for a touch of freshness and creaminess.
- If beet greens aren't available, you can easily substitute them with spinach or Swiss chard.
- This stew is excellent for meal prepping: store it in an airtight container in the fridge for up to 2-3 days.
- If you like, sprinkle with fresh parsley or dill before serving for an extra aromatic touch.
