Return to Content

Sauteed Beet Greens

by

Brown sugar and lemon juice accentuate the flavor of coarsely chopped Beet Greens.

Ingredients:

  • 2 pounds beet greens, rinsed
  • 2 tablespoons bacon fat
  • 2 tablespoons lemon juice
  • 1 tablespoon light brown sugar
  • Salt and freshly ground black pepper

Instructions:

1. Submerge the beet greens in a large pot of boiling, salted water and cook briefly, uncovered, until the greens are limp. Drain in a colander set under cold running water. When cool enough to handle, take up the greens by handfuls and squeeze gently to press out the excess water. Chop the greens coarsely and set aside on absorbent paper.
2. Melt the bacon fat in a large skillet. Add the beet greens and stir over medium heat for 1 minute.
3. Meanwhile, combine the lemon juice and brown sugar in a small saucepan and heat until the sugar dissolves. Season the beet greens with salt and pepper, then transfer them to a serving bowl. Pour on the lemon juice mixture and toss lightly to combine. Serve immediately.

Tags:
Updated Monday, October 25th, 2010
Yankee Magazine Advertising

Bring New England Home
plus, get the Tablet Edition FREE!

In this issue: Summer Off the Beaten Path

  • 12 Best Places to Picinic
  • Acadian Pride in Northern Maine
  • Saying Goodbye to a Summer Home
  • Hidden Gems in the Upper CT Valley
Subscribe Today and Save 44%

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111

80th-anniversart-calendar600x350-order