1/4 cup olive oil

1 1/2 -2 pounds of beet greens (from the tops of beets), cleaned and washed

5 to 6 garlic cloves, smashed and finely chopped

Dried red pepper flakes

Red wine vinegar

Salt and pepper to taste

Method:

Cut the greens into chiffonade. Heat oil in a large sauté pan over medium high heat. Add garlic and sauté until fragrant. Add beat greens to pan and sauté about 5 minutes. Sprinkle greens with red pepper flakes and a splash of red wine vinegar. Salt and pepper to taste. Serve immediately.

Note: Because you follow an organic lifestyle, OrganicAuthority.com recommends using certified organic ingredients, when available, in all recipes to maximize flavors and nutrition while minimizing your risk of exposure to pesticides, chemicals and preservatives.

Recipe Suggestion for Week One