Sauteed Greens

Don't toss your greens! When you are thinning your garden or harvesting those veggies keep the leafy tops. They make a great side to any meal or an awesome base for a vitamin packed breakfast. In this photo I topped beet greens with leftover lobster and feta cheese. It was delicious! An over easy egg would have made it even better.

Servings: 2

Prep time: 10 minutes

Cook time: 10 minutes

Ingredients

12 oz garden greens

2 Tbsp olive oil

1 tsp salt

1 tsp pepper

Toppings of your choice: I recommend crumbled bacon and cheese or make it Mediterranean with feta, tomatoes and onion. Have fun, make your own creation!

Instructions

-Cut and wash some greens from your garden (beets, turnips etc.)

-Heat olive oil in a large skillet over medium-high heat

-Add greens and toss constantly until wilted

-Salt and pepper to taste

-Serve hot with any toppings you deserve or just by themselves as a side

-Enjoy!