1 bunch beet greens
2 cloves garlic, crushed or 4 garlic scapes, chopped
1 Tbsp oil
Salt & pepper to taste
Juice of 2 lemons
Wash & chops beet greens including stems. Remove any woody stem
Heat oil in a pan over medium heat. Add garlic cloves or garlic scapes and cook for about 1 minute.
Add the beet greens and cook until the greens wilt, about 5 minutes.
Remove the pan from the heat.
Squeeze lemon juice over the greens and season with salt & pepper.
1 bunch beet greens & baby beets
4 garlic scapes, chopped
1 bunch onion greens, chopped
!/2 cup toasted pecans, chopped
Pasta of your choice
Parmesan cheese to taste, shredded
Wash & chops beet greens including stems & baby beetroot (no need to peel or remove roots from beetroot).
Cook pasta according to package directions.
Meanwhile, heat pan to medium heat. Add oil. Once oil is heated add chopped greens, baby beets, garlic scapes and salt & pepper. Cook for about 5 minutes, stirring occasionally.
Toss cooked & drained pasta with the cooked vegetables, pecans, and onion greens. Top with Parmesan cheese, or other cheese of your choice.