Thursday, July 7, 2016


Beet greens, sauteed in olive oil

·         1 pound beet greens (2 large or 3 small bunches)
·          Salt
·         1 to 2 tablespoons extra virgin olive oil, to taste
·         2 garlic cloves, minced
·         ¼ teaspoon dried red pepper flakes (optional)
·          Freshly ground pepper
Lemon wedges (optional) for serving

1.   Bring a large pot of water to a boil while you stem the greens and wash the leaves in 2 rinses of water. When the water comes to a boil, add 1 tablespoon of salt and the greens. Blanch for 2 minutes, until tender. Transfer immediately to a bowl of ice water, then drain and squeeze the water out from its leaves. Chop coarsely.
2.   Heat the oil over medium heat in a large, heavy nonstick skillet. Add the garlic and hot red pepper flakes (if using) and cook, stirring, until the garlic is fragrant and translucent, 30 to 60 seconds. Stir in the greens. Stir for a couple of minutes, until the greens are nicely seasoned with garlic and oil. Season with salt and pepper, remove from the heat, and serve.

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