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Prep Time: 10 Minutes Cook Time: 7 Minutes |
Ready In: 17 Minutes Servings: 6 |
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From my collection of handwritten recipes 1960's. Ingredients:
3 lbs beet leaves (choose tender, young greens) |
1/2 teaspoon salt |
1/8 teaspoon pepper |
2 tablespoons vinegar |
2 tablespoons butter |
2 hard-boiled eggs, sliced |
Directions:
1. Wash the greens thoroughly several times in deep water. Cook in very little boiling salted water until just tender, a few minutes. Drain thoroughly. Season with salt , pepper, vinegar and butter. Garnish with sliced eggs over the top.
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