Beet lovers unite! (for those who don't like beets, the heart also benefits from the beet greens)

Not everyone loves the beet root - in fact, it seems people either hate them or love them - even though it offers some of the best source of nitric oxide and improves athletic performance and fun in bed like no other veggie. The good news is you can get those same benefits from the beet tops. So instead of throwing out your beet stalks and greens here is an easy way to use them!

Simple and Delicious Garlic Beet Greens

chopped beet greens from a bunch of beets, include the stalks

2 T. avocado oil or other oil with high smoke point

2 T. chopped garlic

1/2 tsp red pepper flakes or fresh jalapeño

salt and pepper to taste

2 T muun chi kvass

lemon wedges as a garnish

Wash your greens well - they are often sandy. A lot of people throw the greens out, so they often don't get the prewash that a lot of veggies do. Put them in a big bowl, fill with filtered water, and give them a good shake. Drain well. (don't worry if you don't get it all, a little dirt is good for you...) Heat the avocado oil in a cast iron skillet (or other clean natural surface) over medium heat. Stir in the garlic and red pepper flakes and stir until fragrant, about 1 minute. Add the greens to the oil and garlic are mix. Season with salt and pepper.

I like to cook them just until hot (in other words, not overcooked) ; top with muun chi kvass sprinkled on top and garnish with lemon wedges. My favorite way to eat them is with my fermented muun chi beets.

Your gut, and our Earth, will be saying 'thank you'!