1. Remove leaves from stems. Chop stems into 1 inch pieces. Put stem pieces into colander and rinse very well. Transfer stems to a plate and set aside.
2. Roughly chop the beet leaves. Put leaves into colander and rinse very well.
3. Heat the olive oil in a skillet over medium-high heat. Add the beet stems and cook while stirring often until only just fork tender, 2-3 minutes.
4. Add the garlic and salt. Cook and stir another 30 seconds.
5. Add in the leaves and stir while cooking just until leaves are wilted, 1-2 more minutes. Taste and add more salt if desired.

Love this recipe? I’d appreciate it if you could scroll down and add a *5 star rating* to help others know they’ll love it as well!