Bacon and a few key seasonings make beet greens absolutely delicious.
For so many years I loved beets but threw the beet greens away.
This is a delicious way to serve greens, whether collard, kale, or beet.
Elise Bauer
In fact, beet greens taste (and look) a lot likeSwiss chard.
So, the next time you buy beets with the greens attached, don’t throw away the greens!
Drain greens and rinse a second time.
Elise Bauer
Drain greens and cut away any heavy stems.
Cut leaves into bite-sized pieces.
Stir in garlic, cook a minute more.
Elise Bauer
Add water to the hot pan, stirring to loosen any particles from bottom of pan.
Stir in sugar and red pepper flakes.
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 the vinegar.
(For kale or collard greens continue cooking an additional 20 to 25 minutes or until desired tenderness.)
