Beetroot stalks and leaves are the deep red-veined leaves that grow on beetroot. The nutrient-packed greens and stems have a mild, sweet, and slightly earthy flavour. They can be used in many of the same ways as kale, but they're less bitter (making them more palatable for many people).
- 2 bunches beet greens, stems removed
- 1 tablespoon extra-virgin olive oil, or to taste
- 2 cloves garlic, minced
- ¼ teaspoon crushed red pepper flakes (Optional)
- salt and freshly ground black pepper to taste
- 2 lemons, quartered
Bring a large pot of lightly salted water to a boil. Add the beetroot stalks and leaves and cook, uncovered, until tender, about 2 minutes, and drain in a colander.
Immediately immerse in ice water for several minutes to stop the cooking process.
Once the leaves and stalks are cold, drain well, and coarsely chop.
Heat olive oil in a large skillet over medium heat. Stir in garlic and red pepper flakes; cook and stir until fragrant, about 1 minute. Stir in the chopped leaves and stalks until coated, then season with salt and pepper. Cook just until greens are hot; 1 to 2 minutes. Serve with lemon wedges.