Sautéed Lemmon Butter Beet & Greens

By Christine Cuneo
@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.

Rating:

★★★★★ 1 vote

Serves:

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

How to Make Sautéed Lemmon Butter Beet & Greens

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.