I had intended to make this Sauteed Cabbage and Beet Greens Recipe as a filling for vegetarian ravioli, and while it makes a decent ravioli, I like it much better served as is.

Heat your skillet to medium, and coat lightly with olive oil. Rough chop 1/4 of a small red cabbage and throw into the pan to begin cooking. Add a Tablespoon or so of diced onion. Peel and mince 1 large clove of garlic or 2 smaller cloves into the pan. Give the contents a good stir, adding more oil if necessary.

Take the greens from 3-6 beets and wash well. Tear beet greens into largish pieces (about 3″ pieces) and add to the pan. Give it another good stir or toss, adding oil if necessary. Continue to sautee until beet greens are done to your desired softness (they will not turn to mush like spinach will). Add salt and/or pepper to taste, serve.

If you don’t have access to the cabbage or beet greens, a bag of baby spinach, or a bunch of bok choy can be substituted for either.