1 bu. Red Dog beet greens
1 Tbsp. extra-virgin olive oil
1-2 cloves garlic
1/4 Tbsp. red pepper flakes (optional)
Pinch salt
Zest of 1/2 lemon

Rinse the beet greens in a colander to remove any grit or dirt. Separate the leaves from the thicker stems and the roots.

Finely dice the stems and roots and set aside. Roughly chop the leaves. Heat the olive oil in a medium skillet over medium-low heat.

Add the garlic and red pepper flakes. Sauté, stirring constantly, until just sizzling and fragrant, and do not allow the garlic to brown. Add the stems and roots and sauté, stirring frequently, for 3-5 minutes or until tender.

Add the leaves to the skillet along with a pinch of salt, and toss with tongs to coat in the garlic olive oil mixture. Sauté over medium heat, tossing occasionally, until the greens are wilted and tender, 3-5 minutes.

Season to taste. Garnish with freshly grated lemon zest and serve immediately.