Ingredients
Equipment
Method
- Clean, rinse, and dry the beet stems and leaves.2 Bunches Beet Greens
- Coarsely chop the stems and leaves.
- Heat the oil in a large skillet over medium heat.1 Tbsp Extra-Virgin Olive Oil
- Once the skillet is hot, add the garlic. Cook until fragrant. About 1 minute.2 Cloves Garlic, minced
- Add the dried beet stems and leaves. Cook until wilted, stirring constantly. About 5 minutes.
- Remove from the heat and season with salt and pepper.Salt and Pepper, to taste
- Squeeze the lemon juice over the greens before serving.1 Lemon, quartered
Notes
This recipe works really well with spinach too. Spinach tends to wilt quicker so you will need to reduce the amount of cooking time. You'll also want to double the amount of spinach you use since it wilts down into almost nothing!