Sautéed beet greens
I received a small bunch of beet greens in CSA Week #1 .
Remove any large stems from the beet greens, wash and dry.
Finely mince a clove of garlic.
Heat a sauté pan over medium heat.
Add olive to the pan then the garlic and cook briefly (less than a minute) making sure the garlic doesn't burn.
Add the beet greens and cook down for a few minutes.
Add crushed red pepper flakes, salt and pepper.
They were delicious - milder and more tender than kale or chard. And they do cook down significantly - this is the entire amount in the sauté pan above!