Moroccan Beet Greens

Beet Greens
  • Cooking oil
  • 1 garlic scape, minced (or 1 clove garlic)
  • ¼ TSP each cumin and paprika
  • 1 bunch beet greens, rinsed and chopped
  • ½-1 cup water
  • Salt to taste
  • ¼-1/2 TSP lemon rind, grated
  • hot chili flakes, to taste
  • 1-2 TBLS cilantro, chopped

Heat oil in skillet. Sauté garlic, cumin, paprika for 10 seconds. Add beet greens, water, salt. Simmer covered until all is tender, 20-30 min. Add rest of ingredients. Cook 2-3 min. Serve.