1 pound beet greens (2 large or 3 small bunches)
1 to 2 Tablespoons extra virgin olive oil, to taste
2 cloves garlic, minced
1/4 teaspoon dried red pepper flakes (optional)
Freshly ground pepper
Bring a large pot of water to a boil while you stem the greens and wash the leaves in 2 rinses of water.
When the water comes to a boil, add 1 Tablespoon of salt and the greens.
Blanch for 2 minutes, until tender.
Transfer immediately to a bowl of ice water, then drain and squeeze the water out from its leaves.
Heat the oil over medium heat in a large, heavy nonstick skillet.
Add the garlic and hot red pepper flakes (if using) and cook, stirring, until the garlic is fragrant and translucent, 30 to 60 seconds.
Stir in the greens.
Stir for a couple of minutes, until the greens are nicely seasoned with garlic and oil.
Season with salt and pepper, remove from the heat, and serve.
Yield: Serves 2 to 4
Approximate Nutritional Information: 211 calories per serving; 151 calories from fat; total fat: 16.8g; saturated fat 3.8g; cholesterol 13mg; sodium 282mg; total carbohydrates 11.6g; dietary fiber: 2.5g; sugars 8.6g; protein 5.3g. (Data provided by Calorie-count.com.)