Sauteed Beets & Greens - cooking recipe

Ingredients

1 lb beet, greens attached
1 garlic clove, minced
1 tablespoon butter, salted
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper, ground

Preparation

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.
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).
In a large skillet over medium heat, melt butter and olive oil together. Saute garlic until softened and fragrant but do not brown.
Add greens and cooked beets to skillet and toss until coated with butter and oil. Season with salt and pepper.
Cover skillet and cook for 5 to 7 minutes or until greens are tender.
Serve immediately and enjoy!