Lemon & Butter Braised Beet Greens

Total Time
Prep 2 mins
Cook 3 mins

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.

Ingredients Nutrition


  1. Heat the oil and butter in a large skillet or Dutch oven over low heat, and add the garlic.
  2. Cook gently, stirring frequently, until the garlic is fragrant but does not take on any color.
  3. 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.
  4. Remove the cover; if there's any excess liquid, cook until it evaporates.
  5. Toss the greens with the lemon juice, salt, and pepper, and serve hot.
Most Helpful

This was great. I changed the recipe slightly, adding a small round of goat cheese and a couple slices of chopped bacon as well.... Yummmy!! More importantly, my husband loved it!

5 5

Yum AND easy! This is probably a dumb comment....but I wasn't sure if you meant 2lbs of greens or the greens from 2lbs of beets. Anyway, I used the greens from 2 bunches of beets and it turned out great. Thanks Chef Gruyere.......

5 5

Wow! I used beet greens and collard greens. Just rough chop the collards and put them on the bottom of the pan. I had to stop myself from eating it all before my husband got home.