Wash beet greens. Drain and chop greens. Chop beet stems separately, set aside. Heat one tbsp. of butter in large skillet on medium heat. Add onion, reduce heat and allow to cook for 30 mins. Add 1/4 cup balsamic vinegar continue to cook for another 20 mins.
Raise heat back to medium, add garlic. Cook for 2 mins. Add 1/2 cup water and raise heat to high. Bring liquid to boil while stirring and scraping sides to loosen bits. Add beet stems, cook for 2-3 mins. Add Chopped leaves.
Reduce heat and cover. Cook on low 5-10 mins. Remove from heat and toss in pine nuts if using.
Serving
Suggestions
To make vegan, use vegan butter.
Originally Submitted
8/7/2016
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