Real Recipes From Real Home Cooks ®

sautéed lemmon butter beet & greens

★★★★★ 1
a recipe by
Christine Cuneo
Tonawanda, NY

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.

★★★★★ 1
serves 3
prep time 50 Min
cook time 20 Min
method Stove Top

Ingredients For sautéed lemmon butter beet & greens

  • 2 Tbsp
    olive oil
  • 2 Tbsp
    butter (margin for vegetarian)
  • 3 clove
    gerlic, grated
  • 3 md
    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

How To Make sautéed lemmon butter beet & greens

  • 1
    Scrub 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.
  • 2
    Preheat a grill, slice beets about ½” thick, coat with olive oil and grill on both sides for 2 minutes.
  • 3
    Wash greens, drain and cut away any heavy stems, pat dry on paper towels, and chop into 1” pieces.
  • 4
    Sauté garlic in the oil and butter in a large skillet or Dutch oven over low heat
  • 5
    Add 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.
  • 6
    Remove the cover; if there's any excess liquid, cook until it evaporates.
  • 7
    Toss the greens and beets with the lemon juice, salt, pepper, brown sugar, and lemon zest Serve hot.