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Beet Greens, LARGE


Sautéed Beet Greens

1 Tbsp. extra-virgin olive oil
1 clove garlic, thinly sliced
2 teaspoons tomato paste
1/4 teaspoon coarse salt
8 oz. TNH beet greens (2 Lg. clam shells), stems thinly sliced (about 1 c.), leaves torn (about 4 c.)
(1) Heat oil in a large skillet over medium heat.  (2) Add garlic and tomato paste; cook, stirring, 1 minute. (3) Add beet-green stems and cook, stirring frequently, until softened, about 2 minutes. (4) Add beet-green leaves and 2 to 3 tablespoons water. (5) Cook, stirring frequently, until tender, about 2 minutes. Season with salt.

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