Thursday, June 23, 2011

Sautéed Lemony Beet Greens

Sorry about the strange photo rotation.

Beet greens (1 bunch)
Olive oil (about 1 T.)
Fresh-pressed garlic (1 clove or so)
Crushed red pepper flakes (just a dash)
Freshly ground black pepper
Dill or another herb (optional)
1 lemon (or about 2 T. lemon juice)

Remove the big stems from the leaves and compost the stems. Tear the leaves into 3-inch (or so) pieces. Put the olive oil in a skillet. Add the garlic and red pepper flakes while the skillet is still cold, and cook over medium heat until garlic is slightly brown. Add the beet greens and stir to combine. Remove from heat. Add salt and pepper to taste. Add dill sprigs or another herb if desired. Sprinkle with lemon juice or serve with lemon wedges.

Evidently we in this household are big fans of greens--even when the cook puts way more than a dash of red pepper flakes in the skillet and the greens are quite spicy as a result. Unfortunately, a lot of raw beet greens equals a tiny amount of cooked greens. This photo represents all--ALL--of the greens from the bunch. I put a salad fork in the photo for size-comparison purposes. The greens were consumed in less time than it took to take the photo. But they definitely were tasty! I think this recipe would work equally well with other sorts of greens. And larger amounts of greens.

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