- 2 tablespoons extra virgin olive oil
- 3 cloves crushed garlic
- 2 ½ ounces swiss chard leaves (reserve stems separately)
- 2 ½ ounces beet greens (reserve stems separately)
- ¼ teaspoon kosher salt
Heat the olive oil and garlic in a medium nonstick skillet over medium high heat until the garlic sizzles. Add the greens and cook until wilted, 1 to 2 minutes. Reduce the heat to low and season with salt. Allow the greens to simmer in their own juices until tender, 6 to 8 minutes.
Set aside and cool to room temperature.