Ingredients
- 2 tablespoons olive oil
- 2 cloves garlic minced
- 1 bunch beet greens stems and leaves separated and finely chopped
- Salt to taste
- Black pepper to taste
- 1 tablespoon lemon juice
Instructions
- Heat olive oil in a large skillet over medium heat. Add minced garlic and chopped stems, sautéing until the stems begin to soften, about 2-3 minutes.
- Add the chopped leaves to the skillet. Season with salt and pepper. Cook, stirring frequently, until the leaves are wilted and tender, about 2 minutes. Drizzle with lemon juice and serve immediately.
