2 cups or more beet greens (beet greens are my favorite, as they really alkalinize me)
1 tablespoon organic butter or ghee
2 cloves garlic, chopped
½ onion, very thinly sliced
½ cup extra-virgin olive oil
1 teaspoon sea salt
Cayenne pepper or sriracha sauce (optional)
Juice of 1 lemon (removes the bitterness from the greens)
Wash beet greens thoroughly. Cut greens into 4-inch segments, along with stems.
Heat ghee in a skillet over medium heat. Add garlic and onion and sauté until tender. Add beet greens and cook for 20 minutes, uncovered.
Place in serving dish, drizzle with olive oil, add salt, and mix well. Add cayenne pepper or sriracha, if using. Squeeze lemon juice over the greens.
MAKES 1 TO 2 SERVINGS