Recipe from Melodie: BEETS

Beet Greens and White Beans Sauté

2 tbsp olive oil
2 tbsp minced garlic
¼ tsp crushed red pepper flakes, optional
10 cups coarsely chopped beet greens (can also use or substitute with
Kale, Escarole, Collard greens, Turnip greens or Broccoli Raab)
½ cup Chicken Broth
1 tsp salt, or to taste
½ tsp ground black pepper, or to taste
2 cups of white beans, drained and rinsed
2 tsp malt vinegar, or to taste

Heat a large sauté pan over medium-high heat. Add olive oil and heat until it shimmers. Add the garlic and sauté, stirring frequently, until it is tender and aromatic, about 1 minute. Add the red pepper flakes, if using, and sauté until aromatic, 20 to 30 seconds.
Add the beet greens and cook, stirring and tossing briskly with a wooden spoon to coat the greens evenly with the oil. When the greens have cooked down and are a vivid green color, about 5 minutes, add the broth. Season to taste with salt and pepper.
Bring the broth to a simmer, and then add beans and cook, stirring frequently, until the greens are fully wilted and the dish is very hot. Season to taste with malt vinegar.

Serves 6