I really love beets. I love the taste of them, I love the look of them, I *love* growing them, I love thinning them! So it is all the more unfortunate that I only learned about beet greens a few years ago; to think of all the delicious greens I just....discarded. (gasp!)
Next time you pull up some beets from your garden-don't throw those leaves away! Utilize those flavonoids and vitamins for your own benefit: Try this recipe instead...and be forever converted.
**For an extra treat, I will occasionally add crumbled bacon pieces to the top before serving...but only when I want to impress.
- 1 pound beet greens
- 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
- 1 or 2 strips of bacon, chopped** (or a tablespoon of bacon fat)
** If you choose to impress with bacon, brown it now. Pat it dry and set aside.
Keep the hot grease or heat 1 Tbsp of bacon fat in your large skillet.
Add chopped onions, cook over medium heat 5 to 7 minutes, stirring occasionally, until onions soften and start to brown. Stir in minced 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.
Cut the leaves and stems an inch or two from the neck of the beet. Wash and pat dry your beet greens, and if you want to chop them, do so-I usually don't) and then add them to the skillet by gently tossing them 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.
** Top greens with bacon pieces just before serving.