Sautéed Beet Greens
Ingredients
- 1 lb beet greens (2 large or 3 small bunches)
- salt
- 1 to 2 tbs. olive oil to taste
- 2 cloves garlic minced
- 1/4 tsp crushed red pepper (optional)
- black pepper freshly ground
Instructions
- Bring a large pot of water to a boil while you stem the greens and wash the leaves in 2 rinses of water. When the water comes to a boil, add 1 tablespoon of salt and the greens. Blanch for 2 minutes, until tender. Transfer immediately to a bowl of ice water, then drain and squeeze the water out from its leaves. Chop coarsely.
- Heat the oil over medium heat in a large, heavy nonstick skillet. Add the garlic and hot red pepper flakes (if using) and cook, stirring, until the garlic is fragrant and translucent, 30 to 60 seconds. Stir in the greens. Stir for a couple of minutes, until the greens are nicely seasoned with garlic and oil. Season with salt and pepper, remove from the heat, and serve.
Notes
Some people enjoy a few drops of lemon juice with their cooked greens, so you might want to pass a plate of lemon wedges.
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