Beet Greens

Beet Greens Recipe Ingredients:

1 bunch BEET GREENS
½ RED ONION (chopped)
1/3 RED BELL PEPPER (chopped)
2 cloves GARLIC (thinly sliced)
2 Tbsp OLIVE OIL
SALT (to taste)
PEPPER (to taste)
LEMON JUICE or VINEGAR (optional)

Remove the greens from the root and wash thoroughly because greens always
seem to need a good washing, especially beet greens. I like to separate the green
leaf from the thicker stem since the leafy greens will need far less time to cook.
Heat 2 Tbsp of olive oil on med-med high heat. When the oil is hot, add onions
and garlic.

I chop the onion big and the garlic thin. Stir for a minute and then add the red
bell pepper and stir for a few minutes more. I use about a third of a red pepper,
not too much, because it’s more for color than to influence the taste of the dish.
The stems are a nice contrast to the dark greens.

Add a little water if needed, but not too much, the greens will release plenty of
water.
Add the beet green stems. These will soften pretty fast, so a minute or two will be
plenty of time Remember, overcooked veggies are a drag, man! Add the leafy
greens.

Initially, I don’t mix the greens with the ingredients. I just cover the skillet for a
minute or two and give the greens time to wilt. Remove the lid and stir, then add
salt and pepper to taste and stir a minute more. That’s about when they’re ready.
Camera Girl likes to add a splash of lemon, and vinegar goes great with greens,
too.
Remove from heat and serve hot.