Beet Leaves Salad
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Ingredients
- Bunch beet leaves and stems
- 1 T EVOO
- 2 sliced garlic cloves
- 1/8 t red pepper flakes
- 1 T red wine vinegar
- salt to taste
Details
Preparation
Step 1
Separate the leaves from the long red stems and wash thoroughly. Slice stems into 1-in pieces and roughly chop leaves.
In a large skillet heat olive oil over medium heat. Add garlic gloves, red pepper flakes and stems; saute 10 minutes. Add leaves and red wine vinegar; saute 2 mins or until tender. Salt to taste.
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