Pickled Beet Greens
- beet greens
- 1 1/4 cup apple cider vinegar
- 1 tbsp lemon juice
- 1 tbsp Bragg’s amino acids
- 1 clove garlic, crushed and sliced
- 2 tbsp minced onion
- 1 1/4 tsp red pepper flakes or to taste
- salt and pepper, to taste
- Stevia, to taste (optional)
- Combine liquid ingredients and spices.
- Pour over beet greens and cook for 5-10 minutes, stirring occasionally to distribute spices. Add water as necessary.
- Serve hot or cold.