Lemon & Butter Braised Beet Greens

Lemon & Butter Braised Beet Greens created by Derf2440

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.

Ready In:
5mins
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ingredients

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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RECIPE MADE WITH LOVE BY

@Chef Gruyegravere
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@Chef Gruyegravere
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"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."

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  1. Rain A.
    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.
  2. 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!
  3. Leslie E.
    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!
  4. jennyblender
    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. reneeumiami
    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.
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