Sautéed Beet Greens
Notes
Recipe Notes
- No beet greens? Use other leafy greens such as mustard greens or chard.
Ingredients
2 teaspoons vegetable oil
4 cups chopped beet greens (2 bunches with stems removed))
2 cloves garlic, minced or 1/2 teaspoon garlic powder
1 teaspoon lemon juice
1⁄8 teaspoon red pepper flakes
1 pinch salt
Directions
- Wash hands with soap and water.
- Heat oil in a medium-size pan over medium heat.
- Add the beet greens and garlic to the pan. Stir until just wilted, then reduce the heat to low and stir occasionally for 5 to 8 minutes until soft.
- When done, stir in lemon juice, red pepper flakes and salt. Serve now or use in another recipe.
- Refrigerate leftovers within 2 hours.
Notes
- No beet greens? Use other leafy greens such as mustard greens or chard.
