- Beet greens
- 4-5 mini peppers
- Garlic (thinly chopped)
- Olive oil
- Salt and pepper
- Sliced almonds
- Sesame seeds
Rinse beet greens and peppers well.
Heat olive oil on medium heat and add garlic.
Add chopped mini peppers and sautée for 2-3 minutes.
Place beet greens and cook until the leaves are wilted down.
Give a good the veggies a good squeeze of Sriracha and add a dash of salt and pepper to taste.
Garnish with sliced almonds and sesame seeds. Serve warm. Enjoy!