Olive oil, to coat pan
1 bunches beet greens, washed and cut into 2-inch pieces
2 cloves garlic, minced
1 teaspoon crushed red pepper flakes
Zest and juice of 1/2 lemon
Kosher salt and freshly ground pepper
Heat a medium saute pan coated with oil over medium heat until the oil shimmers. Add the beet greens and garlic, and toss until the greens are wilted and tender, 5 to 8 minutes. Add the red pepper flakes and lemon zest and juice, and toss. Season with salt and pepper.