Sautéed Beet Greens
We find some lovely Chiogga beets with their greens still attached at the farmers' market. When we get them home, we cut the greens from the beets, leaving 2 inches or so of the stem on the beets and refrigerate the greens separately in a resealable plastic bag. We will roast the beets on another night, but the greens make a tasty side dish on their own, similar to spinach but with a more pronounced flavor. We get two vegetable side dishes from one item! Originally served as part of Kid Dinner.
Ingredients
- 1 bunch beet greens
- 3 cloves garlic (peeled)
- coarse salt
- ½ tablespoon extra-virgin olive oil
- red pepper flakes
Instructions
We wash our greens in the salad spinner , discarding the tough stems, and cleaning the sandy greens several times. We chop them coarsely on the cutting board and mince the garlic cloves with a pinch of salt.
We put the garlic and oil in a large pan and wait for it to get hot over medium heat. We add the greens and toss with tongs until they wilt. We serve sprinkled with red pepper flakes.