The blanched greens will keep in the refrigerator for about 3 days. Serves 4.
1 pound beet greens (2 large or 3 small bunches)
1 tablespoon salt plus dash for later
1 to 2 tablespoons extra virgin olive oil, to taste
2 garlic cloves, minced
¼ teaspoon dried red pepper flakes (optional)
2 lemons, cut in wedges (optional garnish)
Bring a large pot of water to a boil while you stem the greens and wash the leaves in two rinses of water. When the water boils, add 1 tablespoon of salt and greens.
Blanch for 2 minutes, until tender. Use a slotted spoon to transfer greens immediately to a bowl of ice water. Drain and squeeze the water from its leaves. Chop coarsely.
Heat the oil over medium heat in a heavy nonstick skillet. Add garlic and red pepper flakes.
Cook, stirring, until the garlic is fragrant and translucent, 30 to 60 seconds. Stir in greens. Stir for a couple of minutes, until greens are nicely seasoned with garlic and oil. Season with salt and pepper, remove from heat and serve with lemon wedges.