- 1 bunch beet greens (10 to 12 ounces)
- 4 tablespoons extra virgin olive oil
- Kosher salt
- 1 clove garlic, minced
- 1 tablespoon fresh lemon juice
- Freshly ground black pepper
- Wash the beet greens. Remove the stems and chop them into a small dice. Coarsely chop the leaves and set them aside.
- Heat 1 tablespoon of the olive oil in a heavy-bottomed skillet over medium-low heat. Add the chopped beet stems and a pinch of salt. Cook, stirring occasionally, until the stems are nearly tender, about 8 minutes. Push the beet stems to one side of the pan and add the garlic to the other side. Cook until fragrant but not brown, about 1 minute. Stir the garlic into the stems. Add the chopped beet leaves and season with salt. Stir in a splash of water and cook until the leaves are tender, 8 to 10 minutes.
- In a small bowl, whisk together the lemon juice and remaining 3 tablespoons olive oil with a pinch of salt.
- Remove the pan from the heat, pour the dressing on top, and stir to combine. Season with salt and pepper. Serve hot.