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  • Find a Market
  • Cook & Eat
    • What’s In Season?
    • Recipes
    • Learn
    • Meet Growers
    • CSA Listings
    • Albuquerque Journal
    • Shopping Tips
  • Farm & Ranch
    • Join the NMFMA
    • Food Safety Training
    • Funding Opportunities
    • Permits & Regulations
    • Find Land
    • Selling Your Food
    • Marketing Tips
    • Community Kitchens
    • Food Sampling
  • Food Assistance
    • Double Up Food Bucks (DUFB)
    • Supplemental Nutrition Assistance Program (SNAP)
    • Women, Infant, Children Farmers’ Market Nutrition Program (WIC/Senior FMNP)
    • FreshRx (Produce Prescription Program)
  • Connect
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Sautéed Beet Greens with Garlic

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The blanched greens will keep in the refrigerator for about 3 days. Serves 4.

Ingredients:
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)
Ground pepper
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.

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