- 2 tablespoons olive oil
- 1/2 onion, chopped
- 2 tablespoons minced garlic
- 1 pound beet greens – stems discarded and leaves shredded
- 1 1/4 teaspoons capers
- 1 tablespoon chopped oil-packed sun-dried tomatoes
- sea salt to taste
- cracked black pepper to taste
- Heat olive oil in a skillet over medium heat. Cook and stir onion in hot oil until it begins to turn translucent, 3 to 5 minutes. Stir garlic into the onion; cook together about 1 minute. Fold the beet greens into the onion mixture, stirring to coat; cook until the greens wilt, 3 to 5 minutes. Add capers and sun-dried tomatoes; cook and stir until hot, about 1 minute. Remove skillet from heat; season dish with sea salt and black pepper.