I love beets and boil up a batch every couple of weeks. I can make an entire lunch of nothing but and spend the afternoon pissing pink - cheap thrills.
The basics of this recipe came from cooks.com but I've changed it somewhat to suit me.
Beet greens, stripped off the center stems
Garlic cloves - minced or crushed
1 T Butter
2 T Olive oil
1/4 cup Chicken or Beef broth - water can be substituted and supplemented with a bouillon cube
Salt
Pepper
Heat the broth to a boil and add the greens and garlic.
When the leaves start to wilt add butter and stir it in.
Reduce heat to low and cook for a few more minutes and then add the olive oil.
Drain and season to taste.
The basics of this recipe came from cooks.com but I've changed it somewhat to suit me.
Beet greens, stripped off the center stems
Garlic cloves - minced or crushed
1 T Butter
2 T Olive oil
1/4 cup Chicken or Beef broth - water can be substituted and supplemented with a bouillon cube
Salt
Pepper
Heat the broth to a boil and add the greens and garlic.
When the leaves start to wilt add butter and stir it in.
Reduce heat to low and cook for a few more minutes and then add the olive oil.
Drain and season to taste.