Beet Greens and Bacon
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 71.1
- Total Fat: 2.5 g
- Cholesterol: 4.0 mg
- Sodium: 332.6 mg
- Total Carbs: 9.9 g
- Dietary Fiber: 4.4 g
- Protein: 4.1 g
View full nutritional breakdown of Beet Greens and Bacon calories by ingredient
Introduction
All these years I've been loving beets but throwing the beet greens away. No more! This is a seriuosly delicious and seemingly indulgent way to serve greens, whether collard, kale, or beet. All these years I've been loving beets but throwing the beet greens away. No more! This is a seriuosly delicious and seemingly indulgent way to serve greens, whether collard, kale, or beet.Number of Servings: 4
Ingredients
-
1 pound beet greens
3 slices of bacon
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
Directions
While this recipe calls for discarding the stems, if you want you can use them too if they aren't too woody. Just cut them into 1-inch segments and add them to the onions after the onions have been cooking for a minute.
Method
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.
2 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.
3 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.)
Serves 4.
Number of Servings: 4
Recipe submitted by SparkPeople user MINDYOGI.
Method
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.
2 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.
3 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.)
Serves 4.
Number of Servings: 4
Recipe submitted by SparkPeople user MINDYOGI.