Quick Beet Greens

From La Finca CSA Newsletter via Gina Johnson

1 pound beet greens, shredded

1 garlic clove, minced

2 T olive oil

2 T sunflower seeds, toasted

Toss beet greens, garlic, and oil in large saucepan or skillet.  Cover and sauté until greens are just wilted.  (Add a splash of water if necessary to prevent greens from sticking to pan).  Toast sunflower seeds in dry skillet or hot oven several minutes, tossing often and stir into greens.  Makes 4 servings.