Sautéed Beet Greens

The beautiful stem and leaves of the beetroot are very much in taste as some kale plants. I am ashamed to say that for far too long I would toss my boiled beet stems into compost. One day, I finally decided to chop and sauté them as I would fresh spinach and hallelujah, I'll never look back. These will take you 5-10 minutes and you won't regret it.

Ingredients:

1-2 beet stem & leaves
2 cloves of fresh garlic sliced
1 cherry pepper sliced
1 tablespoon fresh lemon juice
2 tablespoons of extra virgin olive oil
salt/pepper
crushed red pepper
1 tablespoon of fresh parmesan (optional)

Directions:

Cut the beet stem & roots into 1 inch pieces

In a large pan, heat oil and then add fresh garlic and cherry peppers. Cook until garlic is tender or slightly brown, stirring frequently to avoid burning the garlic

Add the beet stem & roots for aprox. 5-7 minutes or until the stems are tender.

Add salt/pepper and lemon juice, mixing well

Sprinkle with fresh parmesan and serve