Makes around 4 servings.

1 pound Red Dog beets
1 bunch Red Dog greens, such as chard or mustard
1.5 tablespoons unsalted butter
1.5 tablespoons Dijon mustard
Dash fine sea salt, to taste
Dash ground black pepper

Separate the stems from the leaves of the greens. Roughly chop the leaves and transfer to a small bowl. Cut stems into 1-inch pieces and transfer to a large bowl.

Peel and cut beets into 1-inch chunks, then transfer to bowl with stems.

Bring 6 tablespoons water to a boil in a large skillet over medium high heat. Add beets and stems, cover and cook until somewhat tender, 5 to 7 minutes. 

Uncover, sprinkle greens over the top, cover and cook until beets, stems and greens are tender, adding more water if needed, about 5 minutes more. 

Remove from heat. Toss with butter, Dijon, salt and pepper and serve hot, at room temperature or cold.