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Debbie

Sautéed Greens

You can use beet greens or spinach in this quick and easy recipe.
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Prep Time 5 minutes
Cook Time 9 minutes
Servings: 4
Course: Salad, Side Dish
Ingredients Method Notes

Ingredients
  

  • 2 Bunches Beet Greens
  • 1 Tbsp Extra-Virgin Olive Oil
  • 2 Cloves Garlic, minced
  • 1 Lemon, quartered
  • Salt and Pepper, to taste

Method
 

  1. Clean, rinse, and dry the beet stems and leaves.
  2. Coarsely chop the stems and leaves.
  3. Heat the oil in a large skillet over medium heat.
  4. Once the skillet is hot, add the garlic. Cook until fragrant. About 1 minute.
  5. Stir in the beet stems and leaves. Cook until wilted, stirring constantly. About 5 minutes.
  6. Remove from the heat and season with salt and pepper.
  7. Squeeze the lemon juice over the greens before serving.

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!