We wanted to find a use for the beet greens we had left over, and Dino thought that sautéing them like spinach would be nice. The addition of garlic chips here adds a great textural element (not to mention awesome flavor), and the spiciness from the red pepper flakes makes these greens nice and different. He said that this is his new favorite thing…so I think we’ll be making it pretty often now.
Spicy Sautéed Beet Greens with Garlic Chips
Dino & Ashley Covelli
2 cloves garlic, thinly sliced
greens from 2 bunches of beets, rinsed well and sliced
generous pinch of red pepper flakes
In a cold, nonstick skillet, add a healthy amount of olive oil and the sliced garlic. Turn the heat on medium low and let the garlic slowly brown. Once the chips begin to brown, remove from the oil and save for garnish. Add the beet greens, salt and red pepper flakes. Toss in the oil and cook, covered, until the greens are cooked through, about 5 minutes, stirring occasionally.
Big Flavors Rating: 5 Stars