How To Cook Beet Greens With Bacon

Saute the garlic in the fat until fragrant about 30 to 60 seconds.

For kale or collard greens continue cooking additional 20 to 25 minutes or until desired tenderness. Reduce heat to medium and add the beet greens. Add the beet greens and cook uncovered until tender about 2 minutes. Cook for another 2 3 minutes.

Pour off all but 1 teaspoon fat from skillet. Add the beet greens gently toss in the onion mixture so the greens are well coated. With the pan still over medium high and the grease still hot add the beets and saute them for about 2 minutes until heated through. Cook uncovered until the greens are just shy of desired tenderness.

In a large skillet cook bacon over medium until golden brown 6 minutes. Add beet greens cook until tender add vinegar. With a slotted spoon transfer to a plate. Add the beet greens along with a little bit of water and saute until they are wilted and covered in the bacon fat and garlic.

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Wash and cut beet greens into about 2 inch 5 cm pieces. Add the beet greens and cook for another 2 3 minutes until wilted. Cover and cook for 3 4 minutes stirring occasionally until greens start to wilt. Add balsamic vinegar and continue to cook until greens have wilted about another 3 4 minutes and liquid has evaporated slightly.

Separate the tougher ribs from the softer leaves. Bring a large pot of lightly salted water to a boil. Once the greens are cold drain well and coarsely chop. Add the white wine and bacon.

Add the cooked bacon back in and drizzle on the balsamic vinegar. Discard stems and chop leaves. Cut greens off beets. Stir in the vinegar.

Thinly slice the garlic and roughly chop bacon into smaller pieces. 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.

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Season to taste with salt and pepper. Whatever you do don t get rid of the bacon grease. Drain in a colander then immediately immerse in ice water for several minutes until cold to stop the cooking process. Add the cider vinegar and cook for one minute more.

Add the beet greens gently toss in the onion mixture so the greens are well coated. Add beet greens and roasted beets if using water and a pinch of salt and pepper. In two batches add beet leaves and cook until tender 5 minutes. Add scallions and cook until softened 1 minute.

Heat the bacon fat in a large pan on medium heat. Reduce heat to low cover and simmer for 5 15 minutes until the greens are tender. Serve with salt and fresh ground black pepper. For relatively tender greens all but collards and kale.