For so many years I loved beets but threw the beet greens away.
Yikes! No more.
This is a delicious way to serve greens, whether collard, kale, or beet. In fact, beet greens taste (and look) a lot like Swiss chard.
So, the next time you buy beets with the greens attached, don't throw away the greens!
Chop them up and add them to a soup or stew, or prepare sautéed with onions and bacon like we are doing in the following recipe.
- 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 tablespoon granulated sugar
- 1/4 teaspoon crushed red pepper flakes
- 3 tablespoons cider vinegar
Rinse and cut the beet greens:
Rinse the beet greens in a sink filled with cold water. Drain greens and rinse a second time. Drain greens and cut away any heavy stems. Cut leaves into bite-sized pieces. Set aside.
Sauté the bacon, onions, garlic:
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 occasionally, until onions soften and start to brown. Stir in garlic, cook a minute more.
Add water, sugar, red pepper flakes:
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 beet greens, cook until tender, add vinegar:
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 additional 20 to 25 minutes or until desired tenderness.)