Beet Greens
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 52.6
- Total Fat: 0.9 g
- Cholesterol: 1.3 mg
- Sodium: 282.3 mg
- Total Carbs: 9.8 g
- Dietary Fiber: 4.4 g
- Protein: 3.1 g
View full nutritional breakdown of Beet Greens calories by ingredient
Introduction
Don't get rid of the greens! Save them and use them for this delicious recipe!You can also use this recipe for cooking kale or collard greens. Don't get rid of the greens! Save them and use them for this delicious recipe!
You can also use this recipe for cooking kale or collard greens.
Number of Servings: 4
Ingredients
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* 1 pound beet greens
* 1 strip of thick cut bacon, chopped
* 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
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 (if stems aren't too woody go ahead and chop them up and include them, they are delicious and colorful, too). 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. Add onions, cook over medium heat 5 to 7 minutes, stirring occasionally, 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 QUERIAN.
2 In a large skillet or 3-qt saucepan, cook bacon until lightly browned on medium heat. Add onions, cook over medium heat 5 to 7 minutes, stirring occasionally, 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 QUERIAN.
Member Ratings For This Recipe
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SALTYCHOCOLATE
Delicious! We don't eat bacon so I sauteed in EVOO. I used 1 whole medium onion instead of 1/4 and omitted pepper flakes and water (just cover and let greens cook down). I chopped stems into 1" pieces - don't toss them, they get tender. I added a drizzle of toasted sesame seed oil at end. YUM! - 10/23/13
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CD13186313
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CD13210850
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DBBDANFORD
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JANESIDEAL