A delicious way to serve beet greens and other veggies like cabbage or kale. Recipe for beet greens with bacon, garlic, onions, sugar, vinegar and red pepper flakes.
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For so many years I loved beets but threw away the beet greens.
This is a delicious way to serve vegetables, whether it’s cabbage, kale, or beets. In fact, beet greens taste (and look) a lot like Swiss chard.
So next time you buy turnips with greens on them, don’t throw away the greens!
Chop them up and add them to a soup or stew, or prepare them sautéed with onions and bacon like we do in the recipe below.
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Check out this recipe for beet greens
beet greens
While this recipe calls for discarding the stems, you can use them if you prefer as long as they aren’t too woody. Simply cut them into 1 inch segments and add them to the onions after the onions have cooked for a minute.
ingredients
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1 lb beet greens
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1 Strips of thick-cut bacon, chopped (or a tablespoon from bacon)
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1/4 Cup chopped Onion
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1 big clove garlicchopped
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3/4 Cup water
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1 tablespoon granulated sugar
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1/4 teaspoon crushed red pepper flakes
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3 tablespoon Apple Cider Vinegar
method
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Wash and cut beet greens:
Rinse the beet greens in a sink filled with cold water. Drain vegetables and rinse a second time. Drain greens and cut off heavy stems. Cut leaves into bite-sized pieces. Put aside.
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Fry bacon, onions, garlic:
In a large skillet or 3-quart saucepan, sear the bacon over medium-high heat until lightly browned (or heat 1 tablespoon bacon oil). Add onions, cook over medium heat 5 to 7 minutes, stirring occasionally, until onions soften and begin to brown. Stir in the garlic, continue cooking for a minute.
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Add water, sugar, red pepper flakes:
Add water to the hot pan and stir to loosen any particles from the bottom of the pan. Stir in the sugar and paprika flakes. Bring mixture to a boil.
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Add beet greens, boil until soft, add vinegar:
Add the beet greens and gently toss into the onion mixture so the veggies are well coated. Reduce heat to low, cover and simmer until vegetables are tender, 5-15 minutes. stir in vinegar. (For kale or collards, continue cooking for an additional 20 to 25 minutes or until desired tenderness.)
| nutritional information (per serving) | |
|---|---|
| 82 | calories |
| 3g | Fat |
| 11g | carbohydrates |
| 3g | protein |
