Sautéed Beet Greens

🧂 Ingredients

• 1 bunch fresh beet greens

  washed well (roughly 2 cups greens)
• 1 tablespoon olive oil
• 2 large garlic cloves

  finely chopped
• pinch dried red pepper flakes
• kosher salt
• finely grated lemon zest

  for garnishing

Instructions

• 1 Rinse the beet greens in a colander to remove any grit or dirt. Strip the
  thicker stems from the leaves (trimming and discarding any tough parts). Don't
  dry the beet greens.
• 2 Finely dice the stems and set aside. Roughly chop the tender leaves. Heat the
  olive oil in a medium skillet over medium-low heat.
• 3 Add the garlic and red pepper flakes. Sauté, stirring constantly, until just
  sizzling and fragrant, do not allow the garlic to gain color. Add the diced
  stems and sauté, stirring frequently, for 2 to 3 minutes or until tender.
• 4 Add the chopped leaves to the skillet, a pinch of salt, and toss with tongs to
  coat in the garlic olive oil mixture. Sauté over medium heat, tossing
  occasionally, until the greens are wilted and tender.
• 5 Season to taste. Garnish with freshly grated lemon zest and serve immediately.

Nutrition Info