sauteed beet greens with olive oil & garlic
- 1 bunch beet greens
- 1 to 2 tablespoons olive oil
- 2 garlic cloves, minced
- ¼ teaspoon dried red pepper flakes (optional)
- Fresh ground pepper
Bring a large pot of salted water to a boil. Rinse greens thoroughly. When water boils, add greens, blanch for two minutes, and transfer immediately to a bowl of ice water. Drain and squeeze the greens and chop coarsely
Heat oil over medium heat in a large skillet. Add the garlic and red pepper flakes (if using) and cook until garlic is fragrant (about 30-60 seconds). Stir in the greens and stir until greens are nicely coated with garlic and olive oil. Season with salt and pepper, remove from heat, and serve.