Sauteed Beets & Greens

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READY IN: 30mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cut beets from greens, peel and chop into 1/2 inch cubes. In a small saucepan, boil beets for 10 minutes or until tender. Drain and set aside.
  • While beets are boiling, remove stems from greens and rinse. Chiffonade greens and set aside (to chiffonade, gather greens into a bunch and chop at 1/2-inch increments).
  • In a large skillet over medium heat, melt butter and olive oil together. Saute garlic until softened and fragrant but do not brown.
  • Add greens and cooked beets to skillet and toss until coated with butter and oil. Season with salt and pepper.
  • Cover skillet and cook for 5 to 7 minutes or until greens are tender.
  • Serve immediately and enjoy!
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