Simple and Delicious Beet Greens

Beet greens, the hearty green leaves that top fresh bundles of beets, are often tossed. But next time, make the most of your fresh beets and don’t throw the beet greens away! Instead, try this simple recipe for a 15-minute side dish the whole family will enjoy!

2 bunches beet greens, stems removed

1 tablespoon extra-virgin olive oil, or to taste

2 cloves garlic, minced

ΒΌ teaspoon crushed red pepper flakes (Optional)

salt and freshly ground black pepper to taste

2 lemons, quartered

Bring a large pot of lightly salted water to a boil. Add beet greens and cook, uncovered, until tender, about 2 minutes. Drain in a colander, then immediately immerse in ice water for several minutes to stop the cooking process. Once the greens are cold, drain well, and coarsely chop.

Heat olive oil in a large skillet over medium heat. Stir in garlic and red pepper flakes; cook and stir until fragrant, about 1 minute. Stir in the chopped greens until coated, then season with salt and pepper. Cook just until greens are hot; 1 to 2 minutes.

Serve with lemon wedges.