Sautéed Beet Greens With Garlic And Lemon

Sautéed Beet Greens with Garlic and Lemon

2 bunches beet greens (about 1 ½ pound)

2 fresh garlic cloves, chopped

¼ teaspoon crushed red pepper flakes

2 tablespoons extra-virgin olive oil

Juice of ½ lemon

Salt to taste

Rinse green leaves thoroughly, do not dry. Remove the stems and midribs from the greens. Chop the leaves coarsely and cut into ½-inch pieces. Keep separately.

Heat olive oil in a large skillet adding garlic and pepper until the oil is fragrant and the garlic just beginning to color, for about 1 minute.

Add the stems and ribs, season with salt and cook stirring occasionally until nearly tender, 2-3 minutes. Add beet leaves and cook partially covered, 3 to 5 minutes to desired tenderness. Remove from heat and season with vinegar or lemon juice.

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