Low Sodium Lemon Beet Greens with Garlic

Total time20 min

Prep time10 min

Cook time10 min

Low Sodium Lemon Beet Greens with Garlic

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Ingredients

4 servings

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 lb beet greens (from about 2 bunches of beets), stems trimmed to ½ inch, leaves roughly chopped
¼ tsp fine sea salt, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
2 tbsp fresh lemon juice (from about 1 lemon)
1 tsp lemon zest
¼ tsp ground turmeric

For serving

lemon wedges, for serving (optional)

Instructions

1
Heat the olive oil in a large skillet over medium heat until shimmering.
2
Add the garlic and cook, stirring frequently, until fragrant and just beginning to turn golden at the edges, about 1–2 minutes. Watch closely, as the slices can brown quickly.

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