Sauteed Beet Greens

Tamara Stimpson

Ingredients:

2 bunches beet greens (approx. 8 cups)

2 tbsp extra virgin olive oil

2 cloves garlic, minced

1/2 tsp each, salt & pepper

• Rinse beet greens and shake off water. Trim off stems and chop leaves coarsely.

• In a large nonstick skillet, heat oil over medium-high heat; cover and cook beet greens, garlic, salt & pepper, stirring occasionally until wilted (approx. 4 minutes)

• Serve and enjoy!

**This recipe is also used when cooking Swiss chard leaves, but chop and saute the ribs first**