sautéed lemmon butter beet & greens
(1 rating)
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 rating)
yield
3 serving(s)
prep time
50 Min
cook time
20 Min
method
Stove Top
Ingredients For sautéed lemmon butter beet & greens
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2 Tbspolive oil
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2 Tbspbutter (margin for vegetarian)
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3 clovegerlic, grated
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3 mdmedium to large beets with leaves, washed
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6 ozspinach leafs, washed
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2 tspfresh lemon juice and lemon zest
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1 Tbspbrown sugar
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pinchsea salt
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pinchblack pepper
How To Make sautéed lemmon butter beet & greens
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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.
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2Preheat a grill, slice beets about ½” thick, coat with olive oil and grill on both sides for 2 minutes.
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3Wash greens, drain and cut away any heavy stems, pat dry on paper towels, and chop into 1” pieces.
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4Sauté garlic in the oil and butter in a large skillet or Dutch oven over low heat
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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.
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6Remove the cover; if there's any excess liquid, cook until it evaporates.
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7Toss the greens and beets with the lemon juice, salt, pepper, brown sugar, and lemon zest Serve hot.
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Categories & Tags for Sautéed Lemmon Butter Beet & Greens:
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