Beet Greens

By Rachel-2

Ingredients

• 1 lb. Organic Beet Greens (Can Substitute Beet Greens for Kale or Collard Greens)
• 1 Tbsp. Butter
• 1/4 c. Organic Yellow Onion, Chopped
• 1 Large Organic Garlic Clove, Minced
• 3/4 c. Water (Could Also Use Vegetable or Chicken Broth)
• 1 Tbsp. Sugar
• 1/4 tsp. Crushed Red Pepper Flakes
• 1/6 c. Cider Vinegar

Preparation

Step 1

Wash greens very well, and cut away any tough stems. Cut leaves into bite-sized pieces and set aside. Add butter to a large, medium-high skillet. Once butter is melted add onions and cook for 5 to 7 minutes, stirring occasionally, until onions are soft and start to brown. Stir in garlic and cook for just a minute. Add water, or broth, to the hot pan, stir in sugar and red pepper, and bring mixture to a boil. Add the beet greens, and gently toss with the onion mixture so the greens are well coated. Reduce heat to low, cover and simmer for 10-15 minutes until the greens are tender. Stir in vinegar. (For kale or collard greens continue cooking additional 20 to 25 minutes or until desired tenderness.)