Simple Way to Make Quick Sauteed beet greens with hard boiled egg
Hello everybody, it's Drew, welcome to our recipe site. Today, I will show you a way to prepare a special dish, Recipe of Ultimate Sauteed beet greens with hard boiled egg. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Sauteed beet greens with hard boiled egg, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Sauteed beet greens with hard boiled egg delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Sauteed beet greens with hard boiled egg is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Sauteed beet greens with hard boiled egg estimated approx 30 minutes.
To get started with this recipe, we must first prepare a few components. You can cook Sauteed beet greens with hard boiled egg using 7 ingredients and 6 steps. Here is how you cook that.
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Ingredients and spices that need to be Get to make Sauteed beet greens with hard boiled egg:
- 1 bundle beet greens
- 1/2 lemon - Juice only
- 1 cup water
- 1 clove garlic
- 2 teaspoons butter
- 1 tablespoon olive oil
- 4 large eggs
Steps to make Sauteed beet greens with hard boiled egg
- Place eggs in a large saucepan. Cover them with cool water by 1 inch. Cover with a lid and bring water to a boil over high heat; when the water has reached a boil, set the timer for the desired time. Boil for 6 - 7 minutes over medium-high heat for perfect hard-boiled eggs.
- While.the eggs cook, Prepare an ice water bath for hard boiled eggs. Once timer from eggs completes, place eggs in ice bath for several minutes before peeling
- Wash beet stems, cut stems into 1" pieces and chop leaves.
- Place stems in a large non-stick pan with 1 cup of water. Cover and simmer 4-7 minutes or until fork tender.
- Drain. Add garlic, olive oil, salt and pepper. Squeeze the lemon over the greens. Sautee 2-3 minutes or until greens are wilted.
- Remove from heat, stir in butter and additional salt & pepper to taste. Serve warm.
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