Sauteed Beet Greens and Herbed Goat Cheese Crostini

• 1/2 cup goat (chevre) cheese softened
• 2 tablespoons thyme leaves, fresh, finely chopped
• 1 small garlic cloves minced or finely chopped
• 1 x black pepper as needed
• 1 teaspoon olive oil or other vegetable oil
• 2 cloves garlic or as needed, minced
• 1 bunch beet greens tough stems removed, and coarsely chopped
• 2 tablespoons balsamic vinegar
• 1 x salt and black pepper to taste
• 1 each bread, french baguette or other crusty bread, sliced, brushed with garlic-olive oil, toasted
• 1 x lemon wedges

1. To make the herbed goat cheese:
2. In a small bowl, mix together the softened goat cheese, thyme, garlic and black pepper to taste until well combined.
3. Set aside.
4. To saute the greens:
5. Heat the oil in a large nonstick skillet until hot.
6. Add the garlic, stirring constantly, until fragrant, about 30 seconds.
7. Stir in the beet greens, cook for 3 to 4 minutes, until the greens are wilted.
8. Add the balsamic vinegar, and cook for another 1 minute.
9. Season with salt and black pepper to taste.
10. To assemble the crostini:
11. Spread the goat cheese evenly on each slice of baguette.
12. Top with a tablespoon or two sauteed beet greens.
13. Drizzle with some fresh lemon juice from lemon wegdes.
14. Serve and enjoy!

goat, thyme, garlic, black pepper, olive oil, garlic, beet greens, balsamic vinegar, salt, bread, lemon wedges

Taken from recipeland.com/recipe/v/sauteed-beet-greens-herbed-goat-52453 (may not work)