Recipe by Chef Gruyère
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.
Top Review by shutterpugs
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!
- 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 See How It's Made
- 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.