Sautéed Beet Greens

Instructions

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1. 1 Separate the stems from the beet greens. Finely chop the stems and coarsely chop the leaves.
2. 2 Heat the olive oil in a large skillet over medium heat. Add the garlic and the beet stems and cook, stirring, for 1 minute. Add the beet greens, a few pinches of salt, and several grinds of pepper. Sauté, tossing, until just wilted.
3. 3 Turn off the heat, add the raisins, and squeeze with lemon juice. Toss to combine. Transfer to a platter, top with the walnuts, and season to taste with more salt and pepper.