Lemon & Butter Braised Beet Greens

1. 1

   Heat the oil and butter in a large skillet or Dutch oven over low heat, and add the garlic.

2. 2

   Cook gently, stirring frequently, until the garlic is fragrant but does not take on any color.

3. 3

   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.

4. 4

   Remove the cover; if there's any excess liquid, cook until it evaporates.

5. 5

   Toss the greens with the lemon juice, salt, and pepper, and serve hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.