sauteed beet greens with olive oil & garlic

  • 1 bunch beet greens
  • Salt
  • 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.