Sauteed beet greens



  1. 1 bundle beet greens
  2. 1/2 lemon – Juice only
  3. 1 cup water
  4. 1 clove garlic
  5. 2 teaspoons butter
  6. 1 tablespoon olive oil


  1. Wash beet stems, cut stems into 1″ pieces and chop leaves.

  2. Place stems in a large non-stick pan with 1 cup of water. Cover and simmer 4-7 minutes or until fork tender.

  3. Drain. Add garlic, olive oil, salt and pepper. Squeeze the lemon over the greens. Sautee 2-3 minutes or until greens are wilted.

  4. Remove from heat, stir in butter and additional salt & pepper to taste. Serve warm.

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