How to Cook Beet Tops

Beet tops
Olive oil
Two to three garlic cloves
Chili flakes (optional)
Salt

Cut the beet tops into bite-sized pieces. Focus especially on the stems, because the leaves will shrink significantly during cooking so their size is less important.

Rinse chopped beet tops thoroughly. Beet tops tend to be gritty and dirty, so you may have to rinse them several times before they are completely clean.

Pour slightly more olive oil into the saucepan than is needed to cover the bottom.

Slice the garlic into very thin slices and place in the saucepan.

Add a pinch of chili flakes. Don't go overboard now; you can always add more later if you want the dish to be spicier. A general rule of thumb for this recipe is to use a pinch corresponding to the size of your saucepan, assuming the beet tops will fill. For example, use a small pinch for a small saucepan, or a very big pinch for a very big saucepan.

Saute garlic and chili flakes over low to medium heat until garlic is translucent and tender, but not brown. Stir frequently with wooden spoon to prevent burning or sticking.

Add the beet tops along with a generous pinch of salt. Stir the mixture until the beet tops are evenly coated in the olive oil.

Cook the beet tops for five to 10 minutes, stirring frequently, over low to medium heat. After five minutes, try a piece of stem. The beet tops are done when the stems are tender, but still slightly firm.

Tip: If you want a more intense flavor, add more garlic. This recipe as written will have only a hint of garlic, so by all means add more if you are a garlic fan.

By Morgan O'Connor, eHow Contributor
From: eHow [archive.org]