Rye Free Garlic-Herb Beet Greens

Total time20 min

Prep time10 min

Cook time10 min

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Ingredients

4 servings

1 lb beet greens (stems and leaves), washed
2 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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4 cloves garlic, thinly sliced
1 tsp fresh thyme leaves
1 tbsp fresh flat-leaf parsley, roughly chopped
1 tbsp apple cider vinegar
¼ tsp fine sea salt, plus more to taste
⅛ tsp ground ginger

For serving

lemon wedges, for serving (optional)

Instructions

1
Separate the beet green stems from the leaves. Cut the stems into 1-inch pieces and roughly chop the leaves; keep them in two separate piles.
2
Heat the olive oil in a large skillet over medium heat until it shimmers. Add the garlic slices and cook, stirring frequently, until pale golden at the edges and fragrant, about 2 minutes — watch closely, as the slices can brown quickly.

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