1 1/2 lb beet greens 2 tsp olive oil 1/4 cup finely chopped onion 4 cloves garlic, minced 2 tbsp lemon juice 1/4 tsp salt 1/4 tsp black pepper
Wash greens. Drain but do not pat dry; leave some water clinging to leaves. Remove stems; coarsely chop. Heat oil in large saucepan over medium heat. Add greens, onion, and garlic; cook and stir 5 minutes. Stir in lemon juice, salt and pepper; continue cooking about 5 minutes or until greens are wilted and onion is tender. Serve warm.
2 tb Olive oil 2 lb Beet greens; well washed, stems removed; and coarsely chopped 1 tb Chopped garlic 1 ts Salt 1/2 ts Red pepper flakes 1 tb Whole butter 1 c Whole; shelled walnuts 2 tb Honey
Heat oil in a large saute pan and add the beet greens. Stir-fry the greens over high heat and add the garlic, salt and pepper. Lower the heat and let the greens simmer in its own juices for 5 minutes before pouring the greens into a serving dish. Heat the butter in a small saucepan over medium heat for 1 minute before adding the walnuts. Shake the nuts in the hot butter, add the honey and coat well before pouring over the beet greens.
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