Best 8 Lemon Butter Braised Beet Greens Recipes

SAUTEED BEET GREENS

Steps:

• Heat a medium saute pan coated with oil over medium heat until the oil shimmers. Add the beet greens and garlic, and toss until the greens are wilted and tender, 5 to 8 minutes. Add the red pepper flakes and lemon zest and juice, and toss. Season with salt and pepper.

SIMPLE AND DELICIOUS BEET GREENS

Steps:

• Bring a large pot of lightly salted water to a boil. Add the beet greens, and cook uncovered until tender, about 2 minutes. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the greens are cold, drain well, and coarsely chop.
• Heat the olive oil in a large skillet over medium heat. Stir in the garlic and red pepper flakes; cook and stir until fragrant, about 1 minute. Stir in the greens until oil and garlic is evenly distributed. Season with salt and pepper. Cook just until greens are hot; serve with lemon wedges.

LEMON & BUTTER BRAISED BEET GREENS

Steps:

• Heat the oil and butter in a large skillet or Dutch oven over low heat, and add the garlic.
• Cook gently, stirring frequently, until the garlic is fragrant but does not take on any color.
• 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.
• Remove the cover; if there's any excess liquid, cook until it evaporates.
• Toss the greens with the lemon juice, salt, and pepper, and serve hot.

BEET GREENS WITH BACON AND ONION

Steps:

• Heat the oil on medium-high heat.
• Saute the garlic and onion until they are translucent.
• Reduce heat to medium and add the beet greens.
• Stir until all the greens are wilted and heated.
• Add the white wine and bacon.
• Cook for another 2-3 minutes.
• Serve with salt and fresh ground black pepper.

BRAISED BEETS

Steps:

• Peel about a pound of beets and chop them into 1-inch cubes.
• In a large saucepan, combine a couple of tablespoons of butter with the vegetables and stock to cover (.5 cup or more).
• Add a splash of white wine and some freshly chopped tarragon; bring to a boil.
• Cover and adjust the heat so the mixture simmers.
• Cook until the vegetables are tender, 15 to 20 minutes.
• Add salt and pepper to taste, and serve.

BEET GREENS

Steps:

• Wash the greens thoroughly several times in deep water. Cook in very little boiling salted water until just tender, a few minutes. Drain thoroughly. Season with salt , pepper, vinegar and butter. Garnish with sliced eggs over the top.

BRAISED BEETS WITH BUTTER AND DILL

Steps:

• Peel 2 pounds beets, and chop them into 1-inch chunks; roughly chop the greens.
• Put both in a saucepan with 3 tablespoons butter and 1/2 cup stock.
• Bring to a boil, then reduce to simmer. Cover, and cook until the beets are tender and the greens wilted, 20 to 25 minutes.
• Boil off any excess liquid, then toss with chopped dill.

EASY BEET GREENS

Steps:

• Wash beet greens and drain. Chop stems and leaves separately.
• Heat olive oil in a skillet over low heat and cook garlic until fragrant, 2 to 3 minutes. Add stems and cook, stirring occasionally, until softened, about 5 minutes. Add greens and allow to wilt, 3 to 5 minutes. Season with salt and pepper. Drizzle with lemon juice and serve.