Sautéed beet greens

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I received a small bunch of beet greens in CSA Week #1.

Remove any large stems from the beet greens, wash and dry.

Finely mince a clove of garlic.

Heat a sauté pan over medium heat.

Add olive to the pan then the garlic and cook briefly (less than a minute) making sure the garlic doesn't burn.

Add the beet greens and cook down for a few minutes.

Add crushed red pepper flakes, salt and pepper.

They were delicious - milder and more tender than kale or chard. And they do cook down significantly - this is the entire amount in the sauté pan above!

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