Ingredients
- 1 1/2 tablespoons extra-virgin olive oil
- 2-3 cloves garlic, thinly sliced
- 450-500 g beet greens (about 3 very generous handfuls)
- sea salt and freshly ground pepper, to taste
- juice from 1 lemon
- handful almonds, coarsely chopped and lightly toasted
Instructions
- In a large deep skillet or wok, heat the oil over medium heat. Add the garlic and sauté for 1 minute.
- Add the beet greens, cover and cook for 2-3 minutes, flip the greens over, continue to cook, covered, stirring occasionally, until wilted, about 8-10 minutes. Season with salt and pepper and remove from heat.
- Transfer to a serving plate, drizzle with lemon juice and sprinkle with almonds. Serve warm or at room temperature. Enjoy!
Notes
Beets greens like spinach shrink up quite a bit, so you’ll needs lots!