Sauteed Beet Greens with Garlic and Olive Oil

1. 1

   Bring a large pot of water to a boil while you stem the greens and wash the leaves in 2 rinses of water.

2. 2

   When the water comes to a boil, add 1 tablespoon of salt and the greens.

3. 3

   Blanch for 2 minutes, until tender.

4. 4

   Transfer immediately to a bowl of ice water, then drain and squeeze the water out from its leaves.

5. 5

   Chop coarsely.

6. 6

   Heat the oil over medium heat in a large, heavy nonstick skillet.

7. 7

   Add the garlic and hot red pepper flakes (if using) and cook, stirring, until the garlic is fragrant and translucent, 30 to 60 seconds.

8. 8

   Stir in the greens.

9. 9

   Stir for a couple of minutes, until the greens are nicely seasoned with garlic and oil.

10. 10

    Season with salt and pepper, remove from the heat, and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.