Beet Leaves Salad

By courtneyepowell

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

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.