Sauteed Beets & Greens

1. 1

   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.

2. 2

   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).

3. 3

   In a large skillet over medium heat, melt butter and olive oil together. Saute garlic until softened and fragrant but do not brown.

4. 4

   Add greens and cooked beets to skillet and toss until coated with butter and oil. Season with salt and pepper.

5. 5

   Cover skillet and cook for 5 to 7 minutes or until greens are tender.

6. 6

   Serve immediately and enjoy!

* Per serving · 4 servings · Values may vary.

No additional tips available.