Ingredients:

¼ cup olive oil
1 ½ -2 pounds of organic beet greens (from the tops of beets), cleaned and washed

5 to 6 garlic cloves, smashed and finely chopped

Dried red pepper flakes

Red wine vinegar

Salt and pepper to taste

Method:

Cut the greens into chiffonade. Heat oil in a large sauté pan over medium high heat. Add garlic and sauté until fragrant. Add beat greens to pan and sauté about 5 minutes. Sprinkle greens with red pepper flakes and a splash of red wine vinegar. Salt and pepper to taste. Serve immediately