Sauteed Beets & Greens

Directions

1. 1
   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.
2. 2
   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).
3. 3
   In a large skillet over medium heat, melt butter and olive oil together. Saute garlic until softened and fragrant but do not brown.
4. 4
   Add greens and cooked beets to skillet and toss until coated with butter and oil. Season with salt and pepper.
5. 5
   Cover skillet and cook for 5 to 7 minutes or until greens are tender.
6. 6
   Serve immediately and enjoy!