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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