2 bunches beet greens, stems removed
1 Tbs. extra-virgin olive oil, or to taste
2 cloves garlic, minced
1/4 tsp. crushed red pepper flakes (optional)
Salt to taste
Freshly ground black pepper to taste
2 lemons, quartered
Bring large pot of lightly salted water to a boil. Add beet greens; cook, uncovered, until tender, about 2 minutes. Drain in colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once greens are cold, drain well and coarsely chop.
Heat olive oil in large skillet over medium heat. Stir in garlic and red pepper flakes; cook and stir until fragrant, about 1 minute. Stir in greens until oil and garlic is evenly distributed. Season with salt and pepper. Cook just until greens are hot; serve with lemon wedges.
Advance preparation: The blanched greens will keep in the refrigerator for about 3 days.
Review suggestion: Instead of blanching, I stir-fried with garlic and shallot. Finished with a dash of chicken broth and balsamic vinegar. Yum!