SAUTéED LEMMON BUTTER BEET & GREENS

Sautéed Lemmon Butter Beet & Greens image

Provided by Christine Cuneo @frilled2b

Number Of Ingredients 9

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2 tablespoon(s) olive oil
2 tablespoon(s) butter (margin for vegetarian)
3 clove(s) gerlic, grated
3 medium medium to large beets with leaves, washed
6 ounce(s) spinach leafs, washed
2 teaspoon(s) fresh lemon juice and lemon zest
1 tablespoon(s) brown sugar
pinch(es) sea salt
pinch(es) black pepper

Steps:

Scrub beets, trim top and bottom and remove any woody spots. Cover beets by 3 inches with cold water in a large saucepot. Bring the water to boil and simmer until paring knife slides out of beet when pricked. Drain and let cool.
Preheat a grill, slice beets about ½" thick, coat with olive oil and grill on both sides for 2 minutes.
Wash greens, drain and cut away any heavy stems, pat dry on paper towels, and chop into 1" pieces.
Sauté garlic in the oil and butter in a large skillet or Dutch oven over low heat
Add greens (beet tops and spinach), raise the heat to medium-high, and cover the pan. Cook until the greens wilt, about 2 minutes, shaking the pan once or twice. Add the grilled beets.
Remove the cover; if there's any excess liquid, cook until it evaporates.
Toss the greens and beets with the lemon juice, salt, pepper, brown sugar, and lemon zest Serve hot.