Beet Greens with Lemon Juice and Extra Virgin Olive Oil

1. 1

   Wash the beet greens.

2. 2

   Remove the stems and chop them into a small dice.

3. 3

   Coarsely chop the leaves and set them aside.

4. 4

   Heat 1 tablespoon of the olive oil in a heavy-bottomed skillet over medium-low heat.

5. 5

   Add the chopped beet stems and a pinch of salt.

6. 6

   Cook, stirring occasionally, until the stems are nearly tender, about 8 minutes.

7. 7

   Push the beet stems to one side of the pan and add the garlic to the other side.

8. 8

   Cook until fragrant but not brown, about 1 minute.

9. 9

   Stir the garlic into the stems.

10. 10

    Add the chopped beet leaves and season with salt.

11. 11

    Stir in a splash of water and cook until the leaves are tender, 8 to 10 minutes.

12. 12

    In a small bowl, whisk together the lemon juice and remaining 3 tablespoons olive oil with a pinch of salt.

13. 13

    Remove the pan from the heat, pour the dressing on top, and stir to combine.

14. 14

    Season with salt and pepper.

15. 15

    Serve hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.