Lemon & Butter Braised Beet Greens
photo by Jonathan Melendez
- Ready In:
- 5mins
- Ingredients:
- 6
- Yields:
-
4 servings greens
- Serves:
- 4
ingredients
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 garlic clove, thinly sliced
- 2 lbs baby beet leaves, washed
- 1 -2 teaspoon fresh lemon juice
- sea salt & freshly ground black pepper
directions
- Heat the oil and butter in a large skillet or Dutch oven over low heat, and add the garlic.
- Cook gently, stirring frequently, until the garlic is fragrant but does not take on any color.
- Add 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.
- Remove the cover; if there's any excess liquid, cook until it evaporates.
- Toss the greens with the lemon juice, salt, and pepper, and serve hot.
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Reviews
-
I love beets but have never eaten beet greens until today. Many times the greens have seen better days but this bunch of beets had lovely fresh looking greens so I used this recipe but diced half a red onion that I sautéed in the olive oil/butter mixture and then added the garlic and then the greens. The lemon juice is a must, and of course salt and pepper. I served it at room temp with sliced roasted beets and crumbled goat cheese. It was wonderful!
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Tweaks
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Personally, I like the mature leaves just as well as the baby ones as long as they're not outright old; the greater flavor intensity is splendid. Just let them cook a minute or two longer. Oh, and I like to add a handful of currants and a teaspoon of balsamic vinegar if I have any, in addition to or perhaps in place of the lemon; that's a hack that works well with Brussels sprouts, too.
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