2 bunches beet greens (approx. 8 cups)
2 tbsp extra virgin olive oil
2 cloves garlic, minced
1/2 tsp each, salt & pepper
- Rinse beet greens and shake off water. Trim off stems and chop leaves coarsely.
- In a large nonstick skillet, heat oil over medium-high heat; cover and cook beet greens, garlic, salt & pepper, stirring occasionally until wilted (approx. 4 minutes)
- Serve and enjoy!
**This recipe is also used when cooking Swiss chard leaves, but chop and saute the ribs first**