Ingredients
1 bunch beet greens, stems removed (optional: also use stems, chopped and cooked a few minutes before adding greens).
1 tablespoon extra virgin olive oil
2 cloves garlic
1/4 tsp red pepper flakes
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 cook uncovered until tender, about 2 minutes. Drain in a colander, then immediately immerse in ice water for several minutes 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.
*suggestion: Sprinkle with cheese before serving!
Recipe modified from allrecipes.com
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