Wilted Beet Greens (or Kale or Collard Greens)

By mirandavoegeli

Ingredients

• 1 pound beet greens (or kale or collard greens)
• 4-6 strips of thick cut bacon, chopped (or a tablespoon of bacon fat)
• 1/4 cup chopped onion or scallions
• 1 large garlic clove, minced
• 3/4 cup of water
• 1 Tbsp granulated sugar
• 1/4 teaspoon crushed red pepper flakes
• 1/6 cup of cider vinegar

Details

Servings 4

Preparation

Step 1

Wash the greens in a sink filled with cold water. Drain greens and wash a second time. Drain greens and cut away any heavy stems (non-woody stems can be eaten). Cut leaves into bite-sized pieces. Set aside.

In a large skillet or 3-qt saucepan, cook bacon until lightly browned on medium heat (or heat 1 Tbsp of bacon fat). Remove and drain bacon. If using onions, add to bacon fat and cook over medium heat 5 to 7 minutes, stirring occasionally, until onions soften and start to brown. If using scallions, wait to add until beet greens. Stir in garlic. Add water to the hot pan, stirring to loosen any particles from bottom of pan. Stir in sugar and red pepper. Bring mixture to a boil.

Add the beet greens (and the scallions, if using), gently toss in the onion mixture so the greens are well coated. Reduce heat to low, cover and simmer for 5-15 minutes until the greens are tender. Stir in vinegar. (For kale or collard greens continue cooking additional 20 to 25 minutes or until desired tenderness.)