Ingredients
1 tablespoon extra-virgin olive oil
1 clove garlic, thinly sliced
2 teaspoons tomato paste
8 ounces beet greens, stems thinly sliced (about 1 cup), leaves torn (about 4 cups)
1/4 teaspoon coarse salt
Preparation
Heat oil in a large skillet over medium heat. Add garlic and tomato paste; cook, stirring, 1 minute. Add beet-green stems and cook, stirring frequently, until softened, about 2 minutes.
Add beet-green leaves and 2 to 3 tablespoons water. Cook, stirring frequently, until tender, about 2 minutes. Season with salt and serve.
