Procedures

1. 1

   Wash and trim your beet greens. If the stems are very thick it is worth trimming them back a bit.

2. 2

   On medium heat, saute the garlic, shallot and red pepper flake in the olive oil until slightly browned. Add black pepper, sugar and salt.

3. 3

   Place the beet greens into the pan, pour the water on and immediately cover. Do not remove the lid for a few minutes to allow the greens to wilt. Once they have cooked down, remove the lid and stir all of the ingredients together. Cook for a few more minutes allowing the water to evaporate.

4. 4

   Just before removing pour the vinegar over the greens. Remove, serve and enjoy!