A big bunch of beet greens can be nearly impossible to find space in the fridge to store. The leaves take up a lot of space, and unless we do something with them right away, they often get pushed to the back of the fridge and forgotten.

Blanching them right when we get home from the market solves that problem. Once blanched, the greens form a compact bundle that keeps well for 3-4 days and can be quickly finished in a pan.

This simple sauté with olive oil and garlic turns those greens into a savory side with an incredibly silky texture that pairs beautifully with eggs. Conveniently, you can have these greens ready in the time it takes to fry or scramble a couple of eggs.