Ingredients
1bundlebeet greens
1cupwater
1clovegarlic
½lemon
1tbspolive oil
2tspbutter
salt and pepper,to taste
Preparation
Wash the beet greens and separate the stems from leaves.
Cut stems into 1-inch pieces, then chop the leaves into pieces.
Place the stems in a large non-stick pan with 1 cup of water. Cover and simmer for 4 to 7 minutes, or until fork-tender.
Drain. Add garlic, olive oil, salt, and pepper. Squeeze the lemon over the greens.
Sautee for 2 to 3 minutes or until the greens are wilted.
Remove from heat, stir in the butter, and additional salt and pepper to taste. Serve warm.
