Sautéed Lemmon Butter Beet & Greens

Name: Sautéed Lemmon Butter Beet & Greens
Prep time: 50 min
Cook time: 20 min
Total time: 1 h 10 min
Yield: 3
Cuisine: American
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

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 vote5

Serves:

Prep:

50 Min

Cook:

20 Min

Method:

Stove Top

Ingredients

Add to Grocery List

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

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