Healthy Beet Greens Recipe

6-10		Beet Greens, cut off from 6-10 beet roots
3		Garlic Cloves, smashed and minced
1		Shallot, peeled and chopped
		Water
		Olive Oil, to coat the pan
to taste		Sea Salt and Pepper

Directions

Wash the beet greens well in water and cut off any parts that are going rotten.
Arrange the beet greens so the green leafy parts are all together and the stems are all hanging below.
In a soup pot or another pot with large sides, heat the oil over medium heat. When it is preheated, add the shallots and stir for a couple minutes.
Add enough water so that it comes one or two inches up from the bottom of the pot. Increase heat to medium high.
When the water comes to a boil, place the stems in the water, hanging the green leafy parts over the side of the pot.
Boil the stems for about 5 minutes. If the stems are tough and hard to chew through afterwards it's because they were not cooked long enough during this part.
Slowly fold the green leafy parts into stems and water. Cook for another 2-3 minutes. Drain in a coriander.
Add the sea salt and pepper.