Garlic Sauteed Beet Greens

For years I would buy a bundle of beets, chop the greens off and throw them away without giving them a second glance. Little did I know how delicious, and seriously nutritious, these little greens were. To be honest, I actually like the greens more than I do the beet. Who would've thought?

3 bundles of beet greens shrinks down to about 2 tiny servings, or 1 appropriately sized side. Beets stay well in the fridge for quite some time, so buy as many bundles as you need. You can always juice the beets, add them to a smoothie, roast them, or steam them down the line.

3 bundles of beet greens
2 garlic cloves, minced
1 tablespoon olive oil
1 pinch of red pepper flakes
1 pinch of salt
1 lemon wedge

Derib the greens and soak the leaves in a cold water bath. You are going to want to switch out the water a few times to make sure all the dirt is gone, beet greens can be a bit gritty. Once the greens are well washed and dried, stack them and roll them into a 'cigar' then cut them into thin strips. Heat the oil in a pan over medium heat, once hot toss in the greens and saute for one minute. Add in the garlic, salt, and red pepper flakes and continue to saute for another 2-3 minutes. Squeeze the lemon wedge over top before serving.

*You can chop up the ribs and add them to a salad. They also do well in the freezer, you can just wash and chop, stick them in the freezer, and pull them out for green smoothies or vegetable soups.

*Swiss Chard can be used to replace beet greens, it's also a bit more economical