1 large bunch beet greens
Veggie Box green garlic
1 shallot, chopped
1/4 teaspoon crushed red pepper flakes
1 teaspoon olive oil
1/2 teaspoon coarsely ground black pepper
1 teaspoon sugar
1/4 teaspoon salt
2 teaspoons sherry vinegar

1 large bunch beet greens 1 shallot, chopped 1/4 teaspoon crushed red pepper flakes 1 teaspoon olive oil 1/2 teaspoon coarsely ground black pepper 1 teaspoon sugar 1/4 teaspoon salt 2 teaspoons sherry vinegar

Wash and trim the beet greens. If the stems are very thick, it's worth trimming them back a bit. In a large pan over medium heat, sauté the garlic, shallots, and red pepper flakes in the olive oil until slightly browned. Add the black pepper, sugar, and salt. Place the beet greens in the pan, pour 1/4 cup water over them, and immediately cover. Once the greens have cooked down, 1-2 minutes, remove the lid and stir. Cook for another 1-2 minutes, allowing the water to evaporate. Just before serving, pour the vinegar over the greens. Serve and enjoy!