Sautéed Lemmon Butter Beet & Greens

Christine Cuneo

By
@frilled2b

I went to the Farmers Market yesterday and they had the most beautiful beets with the greens on. I have been looking for a while for beets and greens. I could not wait to get home and cook one of my favorites. They were so good.


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Rating:
★★★★★ 1 vote
Serves:
3
Prep:
50 Min
Cook:
20 Min
Method:
Stove Top

Ingredients

2 Tbsp
olive oil
2 Tbsp
butter (margin for vegetarian)
3 clove
gerlic, grated
3 medium
medium to large beets with leaves, washed
6 oz
spinach leafs, washed
2 tsp
fresh lemon juice and lemon zest
1 Tbsp
brown sugar
pinch
sea salt
pinch
black pepper

Step-By-Step

1Scrub beets, trim top and bottom and remove any woody spots. Cover beets by 3 inches with cold water in a large saucepot. Bring the water to boil and simmer until paring knife slides out of beet when pricked. Drain and let cool.

2Preheat a grill, slice beets about ½” thick, coat with olive oil and grill on both sides for 2 minutes.

3Wash greens, drain and cut away any heavy stems, pat dry on paper towels, and chop into 1” pieces.

4Sauté garlic in the oil and butter in a large skillet or Dutch oven over low heat

5Add greens (beet tops and spinach), raise the heat to medium-high, and cover the pan. Cook until the greens wilt, about 2 minutes, shaking the pan once or twice. Add the grilled beets.

6Remove the cover; if there's any excess liquid, cook until it evaporates.

7Toss the greens and beets with the lemon juice, salt, pepper, brown sugar, and lemon zest
Serve hot.

About this Recipe

Course/Dish: Vegetables, Other Salads
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian
Other Tag: For Kids
Hashtags: #spinach, #beets, #Beet-tops