|Prep time||10 minutes|
|Cooking time||10 minutes|
|Total time||20 minutes|
Don't throw away those hearty green leaves that top fresh bundles of beets! They have a flavor similar to kale.
2 bnbeet leaves
1⁄4 tchili flakes
- 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 red pepper 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