This side makes lovely use of incredibly tender, often-overlooked, beet greens.
1 bunch beet leaves, washed
2 tablespoons olive oil
1 tablespoon Cherry Valley Dairy cultured butter with gray sea salt
1 garlic clove, peeled and minced
1-2 teaspoons fresh lemon juice
Sea salt and fresh ground pepper
1. Heat the oil and butter in a large skillet or Dutch oven over low heat, and add the garlic. Cook gently, stirring frequently, until the garlic is fragrant but does not take on any color.
2. Add the moist greens, raise the heat to medium-high, and cover the pan. Cook until the greens wilt, about 2 minutes, shaking the pan once or twice.
3. Remove the cover; if there’s any excess liquid, cook until it evaporates. Toss greens with the lemon juice and pepper. Taste for seasoning and add more sea salt if necessary; serve hot.