- 1 bundle beet greens
- 1/2 lemon – Juice only
- 1 cup water
- 1 clove garlic
- 2 teaspoons butter
- 1 tablespoon olive oil
Wash beet stems, cut stems into 1″ pieces and chop leaves.
Place stems in a large non-stick pan with 1 cup of water. Cover and simmer 4-7 minutes or until fork tender.
Drain. Add garlic, olive oil, salt and pepper. Squeeze the lemon over the greens. Sautee 2-3 minutes or until greens are wilted.
Remove from heat, stir in butter and additional salt & pepper to taste. Serve warm.
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