Go Back
+ servings

Sautéed Carrot Greens Recipe

Don’t toss those carrot tops! Reduce food waste by learning how to sauté carrot greens for a simple green side dish that’s big on flavor. Root-to-stem cooking at its finest!
4.57 stars (71 ratings)


  • 4 cups carrot greens
  • 4 whole garlic cloves, minced
  • 3 tablespoons olive oil
  • 1 inch red pepper flakes, to taste
  • 1 pinch salt and pepper


  • Prepare carrot greens: First cut carrot greens from the carrot root, then cut the stiff stems right under where the greens start to grow. Fill a large mixing bowl with cold water and submerge carrot stems for a few minutes, stirring or moving the leaves around with your hands to make sure as much dirt is removed as possible. Next, remove the leaves from the water and use a salad spinner to remove water and put into a bowl or lay flat to dry (about 15 minutes).
  • Remove carrot green stems and chop garlic: When greens are dry, remove stiff stems and finely chop the garlic cloves.
  • Sauté the greens: To a medium pan heat olive oil over medium-low heat. Add minced garlic and cook until it begins to brown and become fragrant, about 1-2 minutes. Next add the red pepper and cook about 20-30 seconds more, or until the pepper begins to release its color into the oil (do not overcook or the pepper will burn). Then add the carrot greens and stir constantly until they are covered in oil and completely wilted and cooked down, about 2-3 minutes. Remove to a plate and serve immediately.


  • Notes: Carrot greens have a hearty, earthy taste and chewy texture, unlike softer greens like spinach. However, like spinach the carrot leaves will cook down to a very small amount (1 cup ends up being about ⅓ cup cooked).
  • Tools Needed: glass mixing bowl, medium pan, knife set, cutting board, salad spinner
  • Prep Ahead: Sauteed leafy greens like carrot tops are best eaten immediately, so we do not recommend cooking ahead of serving. However, you could wash and prep the greens up to a day ahead of time so they’re ready to be cooked. Any more than this and the greens will wilt and not look their best.
  • Leftovers and Storage: Store any leftover greens in the refrigerator for up to two days and reheat over the stovetop or quickly in the microwave. We do not recommend freezing carrots greens after cooking.
  • Nutrition notes: Nutrition information is estimated using all included ingredients. This recipe is vegan, gluten-free, and is a good source of vitamin K and potassium.

Nutrition Information

Serving: 1serving, Calories: 141kcal, Carbohydrates: 8g, Protein: 3g, Fat: 11g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 8g, Sodium: 10mg, Potassium: 5mg, Fiber: 1g, Sugar: 1g, Vitamin A: 8IU, Vitamin C: 48mg, Calcium: 206mg, Iron: 5mg