- 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
- 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.
VariationsAnchovy variation: Substitute 2 chopped anchovies for tomato paste, and reduce salt to 1/8 teaspoon.
Ginger-coconut variation: Substitute an equal amount of coconut oil for olive oil, and 1 teaspoon grated peeled fresh ginger for tomato paste.