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Beet Greens

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Ingredients

  • . 1 pound beet greens
  • . 1 strip of thick cut bacon, chopped (or a tablespoon of bacon
  • fat)
  • . 1/4 cup chopped onion
  • . 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.
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). Add onions,
cook over medium heat 5 to 7 minutes, stirring occassionally, until
onions soften and start to brown. 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, 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.)

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