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Sauteed beet greens with hard boiled egg
Sauteed beet greens with hard boiled egg

Before you jump to Sauteed beet greens with hard boiled egg recipe, you may want to read this short interesting healthy tips about Techniques To Live Green And also Conserve Money In The Kitchen.

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You may possibly prefer cooking food with your oven, but using a microwave instead will cost you way less money. Perhaps the realization that an oven utilizes 75% more energy will stimulate you to use the microwave more. Countertop appliances can boil water or steam vegetables faster than your stove, and use a lot less electricity. Many individuals wrongly believe that doing the dishes by hand uses a lesser amount of energy than a dishwasher. Particularly if you make certain the dishwasher is full before starting a cycle. Don’t dry the dishes by using heat, utilize the cool dry or air dry functions to increase the money you save.

The kitchen alone gives you many small means by which energy and money can be saved. It is reasonably straightforward to live green, all things considered. It’s related to being sensible, usually.

We hope you got benefit from reading it, now let’s go back to sauteed beet greens with hard boiled egg recipe. To make sauteed beet greens with hard boiled egg you need 7 ingredients and 6 steps. Here is how you achieve that.

The ingredients needed to make Sauteed beet greens with hard boiled egg:
  1. Get 1 bundle beet greens
  2. Provide 1/2 lemon - Juice only
  3. Use 1 cup water
  4. You need 1 clove garlic
  5. Provide 2 teaspoons butter
  6. Prepare 1 tablespoon olive oil
  7. Prepare 4 large eggs
Instructions to make Sauteed beet greens with hard boiled egg:
  1. 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.
  2. 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
  3. Wash beet stems, cut stems into 1" pieces and chop leaves.
  4. Place stems in a large non-stick pan with 1 cup of water. Cover and simmer 4-7 minutes or until fork tender.
  5. Drain. Add garlic, olive oil, salt and pepper. Squeeze the lemon over the greens. Sautee 2-3 minutes or until greens are wilted.
  6. Remove from heat, stir in butter and additional salt & pepper to taste. Serve warm.

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