Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 2 cloves garlic, minced (approximately 2 teaspoons, 10 ml)
  • 1 pound beet greens, washed and roughly chopped (450g)
  • 1/4 cup water (60 ml)
  • 1 tablespoon lemon juice, freshly squeezed (15 ml)
  • 1/4 teaspoon red pepper flakes (optional) (1.25 ml)
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Thoroughly wash and chop the beet greens. Make sure to remove any tough stems.
  2. Heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds. Watch closely to avoid burning!
  3. Add the chopped beet greens to the skillet.
  4. Pour in the water, cover the skillet, and steam the greens until they are wilted and tender-crisp, about 5-7 minutes.
  5. Remove from heat. Stir in the lemon juice, red pepper flakes (if using), salt, and pepper. Taste and adjust seasonings as needed. Serve immediately.