beet greens

for the recipe for roasted beets see 3/3/12 post

Beet Greens

Ingredients

2 bunches beet greens, stems removed
1 tablespoon extra virgin olive oil or to taste
2 cloves garlic minced
1/4 teaspoon crushed red pepper flakes (optional)
salt to taste
freshly ground black pepper to taste
2 lemons quartered

Directions

Bring a large pot of lightly salted water to a boil Add the beet greens and cooks 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. You can do this step ahead of time and store in the refrigerator till later in the day.

Heat 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.