Don't throw away those hearty green leaves that top fresh bundles of beets! They have a flavor similar to kale.
- 2 bunches beet leaves
- 2 cloves garlic
- 0.25 teaspoon chilli flakes
- 2 wedges of lemon
- Bring a large pot of lightly salted water to a boil. Add the beet greens, and cook uncovered until tender, about 2 minutes. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the greens are cold, drain well, and coarsely chop.
- Heat the olive oil in a large skillet over medium heat. Stir in the garlic and chilli flakes; cook and stir until fragrant, about 1 minute. Stir in the greens until oil and garlic is evenly distributed. Season with salt and pepper. Cook just until greens are hot; serve with lemon wedges.
Salt and pepper to taste