- 1 bundle beet greens
- 1/2 lemon – Juice only
- 1 cup water
- 1 clove garlic
- 2 teaspoons butter
- 1 tablespoon olive oil
- 4 large eggs
Place eggs in a large saucepan. Cover them with cool water by 1 inch. Cover with a lid and bring water to a boil over high heat; when the water has reached a boil, set the timer for the desired time. Boil for 6 – 7 minutes over medium-high heat for perfect hard-boiled eggs.
While.the eggs cook, Prepare an ice water bath for hard boiled eggs. Once timer from eggs completes, place eggs in ice bath for several minutes before peeling
Wash beet stems, cut stems into 1″ pieces and chop leaves.
Place stems in a large non-stick pan with 1 cup of water. Cover and simmer 4-7 minutes or until fork tender.
Drain. Add garlic, olive oil, salt and pepper. Squeeze the lemon over the greens. Sautee 2-3 minutes or until greens are wilted.
Remove from heat, stir in butter and additional salt & pepper to taste. Serve warm.
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