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


  1. 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.
  2. Cut off any thick stems and cut leaves into bite-sized pieces. Set aside.
  3. 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).
  4. 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.
  5. 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.
  6. Bring the mixture to a boil and add the greens, tossing gently so the greens are well coated.
  7. 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.
  8. Stir in the vinegar and enjoy!