Dinner from our farm- Sautéed Beet Greens
Sautéed Beet Greens
- 1 tbsp olive oil
- 1 garlic clove, minced
- 1/4 lemon
- 1 bunch beet greens, chopped
- salt and pepper to taste
If beet green stems are large, chop them finely and chop the leaves roughly.
Heat oil in a large skillet over medium heat.
If you chopped the stems smaller, add them to the skillet with the garlic and stir for a minute or two before adding the leaves.
Stir for a minute or two, until leaves are wilted. Salt and pepper to taste.
Squeeze lemon over and toss.