These sautéed beet greens are made with tangy lemon juice and a dash of red pepper flakes.
Sautéed Beet Greens
Ingredients
2 teaspoons vegetable oil
4 cups chopped beet greens (2 bunches with stems removed)
2 cloves garlic, minced or ½ teaspoon garlic powder
1 teaspoon lemon juice
⅛ teaspoon red pepper flakes
1 pinch salt
Directions
- Wash hands with soap and water.
- Rinse or scrub fresh vegetables under running water before preparing.
- Heat oil in a medium-sized 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 until soft, about 5 to 8 minutes.
- Stir in lemon juice, red pepper flakes and salt. Serve right away or use in another recipe.
- Refrigerate leftovers within 2 hours.
Notes
- No beet greens? Use other leafy greens such as mustard greens, turnip greens or chard.
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