sautéed lemmon butter beet & greens

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.
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