Anti Inflammatory Lemon Beet Greens with Garlic
Total time20 min
Prep time10 min
Cook time10 min
4.9(6)
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Learn more →Ingredients
4 servings
- 2 tbsp olive oil
- 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
- 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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