1. Wash the red beet leaves thoroughly and drain – you can leave the stems on the leaves. Peel and finely slice the garlic.

2. Add the oil to a large frying pan or wok and heat up. Sauté the garlic briefly over medium heat, then add the red beet leaves. Mix everything and let the beet leaves sweat a little. Add a small amount of water, place a lid on the frying pan/wok and let the leaves steam for 6-9 minutes. Stir occasionally so nothing burns. When the leaves are soft, remove them from the heat.

3. Briefly toast the pine nuts in a dry pan without fat or oil. Season the beet leaves with lemon juice, salt, and pepper, add to a serving plate or bowl, and sprinkle with the toasted pine nuts. Serve with toasted bread slices.