Beets, Beans, and Greens

1 bunch of collard greens (3 leaves), stems removed and chopped

1 bunch beets, washed well and tops removed and chopped (and wrap in foil) 

1 entire bulb of garlic, minced

1-2 cups cooked white beans 

olive oil

sea salt to taste

black pepper to taste

Wrap the beets in foil, place them on a cookie sheet and put them into a preheated 400 degree oven for about 45 minutes to an hour or so (or until they are tender).  If you are in a hurry, you can boil the beets until fork tender and then run cold water until able to handle and peel skin.

In the meantime, coat a large sauté pan with olive oil and gently heat.  Over a low heat, toss in minced garlic and stir.  Next, add in chopped collard greens and beet greens and sauté until tender.  Once the beets are cooked, remove from oven and let cool for about 30 minutes or so. Open the beets and remove the skin with your fingers (it should come off easily).  Cut the roasted beets into bite sized chunks and add to the collard green sauté mixture and stir.  Lastly, add cooked beans and warm sauté mixture and season to taste with sea salt and black pepper.