Adapted from Simply Recipes, a tasty way to use your beet greens. I generally toss the beet greens together with Swiss chard and sometimes kale. I mean, what doesn’t taste good after being sautéed with bacon and onions?
1 pound beet greens, or a mix of greens
2 strips of thick cut bacon, chopped or 1 Tbsp bacon fat
1/4 cup chopped onion
1 large garlic clove, minced
3/4 cup of water or stock
1 Tbsp sugar
1/4 tsp crushed red pepper flakes
3 Tbsp of cider or rice vinegar
- Clean the greens by dropping them into to a large bowl of cold water and swirling them around so the dirt falls to the bottom. Lift the greens out of the bowl and into a colander to drain, then rinse and drain a second time.
- Cut off any thick stems and cut leaves into bite-sized pieces. Set aside.
- In a large skillet or saucepan, cook the bacon over medium heat until lightly browned. Or, if you have bacon fat left over from cooking bacon previously, heat 1 Tbsp instead of frying up more bacon).
- Add onions and cook over medium heat 5 to 7 minutes, stirring occasionally, until onions soften and start to brown. Stir in the garlic, and cook a minute more.
- Add water or stock to the hot pan, stirring to loosen any particles from bottom of pan. Stir in the sugar and red pepper flakes.
- Bring the mixture to a boil and add the greens, tossing gently so the greens are well coated.
- Reduce the heat to low, cover, and simmer for 5-15 minutes until the greens are tender. If you have added kale or collard greens, continue cooking an additional 20-25 minutes until they reach the desired tenderness.
- Stir in the vinegar and enjoy!