SAUTÉED BEET TOPS (Greens)

SERVES 4

I love beet tops, as in this super quick and easy recipe. I was first introduced to beet greens by some Italian friends. My mother never used them, although she often made red beets. If my grandmother used them, it probably would have been in a soup. But they are so tasty on their own. Serve as is, or roast the beets, as in the recipe linked below, and place on top of the greens.

• 2 tablespoons olive oil
• 2 large cloves garlic, minced
• 1-1/2 pounds beet tops, washed and cut into 3-inch lengths
• Salt and pepper to taste
• Water if needed

Heat the oil in a large skillet over medium-high heat. Add the garlic and sauté 1 minute. Add the beet tops, salt and pepper. Cover and sauté until tender, adding a little water as needed for moisture to prevent scorching, about 10 minutes. Serve hot or at room temperature.