SARASOTA (WWSB) - Sauteed Beet Greens
Janie Boisclair, Clairvoyant Gourmet
4 Beet Tops (all greens from 4 beets)
3 Cloves Garlic
1 median Onion
1 tablespoon Avocado Oil
Himalayan Sea Salt
Wash beets greens and stems. Tear greens into 2″ pieces, stems into 1″ pieces. Heat 1 cup of water in a pan and add only the stems. Cook the stems approx. 5 minutes depending on thickness. Check tenderness with a fork. Drain the water and add Avocado oil to coat the bottom then add balance of the ingredients, saving the lemon for last. Saute 3 minutes then squeeze the lemon over the greens. Cook until greens are wilted. Salt and pepper to taste and serve warm or chilled.