Braised Beets With Ham and Beer

• 2 pounds beets
• greens
• 1/2 cup chopped smoked ham hock
• 1 tablespoon butter
• 1/2 cup beer

1. Peel beets, and chop them into 1-inch chunks; roughly chop greens.
2. Put both in a saucepan with smoked ham hock or ham steak, butter and beer.
3. Bring to a boil, then reduce to simmer.
4. Cover, and cook until the beets are tender and the greens wilted, 20 to 25 minutes.
5. Boil off any excess liquid.
6. Garnish: Caraway seeds.

beets, greens, hock, butter, beer

Taken from cooking.nytimes.com/recipes/1015274 (may not work)