"SAVE THE GREENS"

Beet Greens Recipe

• Prep time: 5 minutes
• Cook time: 25 minutes
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.
INGREDIENTS
• 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 Tbsp granulated sugar
• 1/4 teaspoon crushed red pepper flakes
• 1/6 cup of cider vinegar

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.
Yield: Serves 4.