This simple sautéed greens recipe uses beet greens and Swiss chard with flavorful cloves of garlic to create an easy and nutritious side dish to almost any meal.
Cut off stems of both beet greens and Swiss chard then chop. Roughly chop the leafy greens. Use a salad spinner to wash and thoroughly dry both stems and greens separately.
Add olive oil to a large sauté pan with high sides or a pot over medium heat.
Once hot, add the garlic and sauté until fragrant, about 1-2 minutes.
Add chopped stems and cook for 2-3 minutes until slightly softened.
Add the greens to the pot, season with salt and pepper and cover until wilted, about 5 minutes.
Stir to combine, add a pinch of red pepper flakes if using and cook 1 more minute.
Turn off the heat, add the lemon zest and transfer to serving plate or bowl.
Notes
This recipe can be made with almost any greens. Radish greens, mustard greens, collard greens or kale (discard stems for kale) are all good substitutes.