Lemon & Butter Braised Beet Greens

5.0(8)

This is from the Earthbound Farms Organic Foods website. It says.... Choose baby leaves, 4 to 6 inches in length, for the mildest taste and most tender greens. Mature leaves have a much more pungent flavor and are best boiled until tender. This simple saute takes just a few minutes to cook and makes a lovely accompaniment to roast chicken or steak.

by Chef Gruyegravere·published 2009-05-08

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Greens

Servings

4 servings greens, 4 serving(s)

Total time

5 min

prep 2 min

Calories / serving

136 kcal

Ingredients (6)

serves

2 tablespoons olive oilolive-oil
1 tablespoon unsalted butterbutter
1 garlic clove, thinly slicedgarlic
2 lbs baby beet leaves, washed
1 -2 teaspoon fresh lemon juicelemon-juice
sea salt & freshly ground black pepperpepper

Instructions (5 steps)

01Heat the oil and butter in a large skillet or Dutch oven over low heat, and add the garlic.
02Cook gently, stirring frequently, until the garlic is fragrant but does not take on any color.
03Add the moist greens, raise the heat to medium-high, and cover the pan. Cook until the greens wilt, about 2 minutes, shaking the pan once or twice.
04Remove the cover; if there's any excess liquid, cook until it evaporates.
05Toss the greens with the lemon juice, salt, and pepper, and serve hot.

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Rich recipe — supports nutrition-aware planning.

Lemon &amp; Butter Braised Beet Greens

Lemon & Butter Braised Beet Greens