- Makes: 4
- Serving Size: 1/2 cup
- Preparation Time: 10 minutes
- Cooking Time: 25 minutes
Ingredients
| 1 |
|
slice bacon |
| 1 |
small |
onion, diced |
| 2 |
|
garlic cloves, minced |
| 1/2 |
cup |
low-fat, reduced-sodium chicken broth |
| 1/2 |
tsp. |
sugar |
|
pinch |
crushed red pepper flakes |
| 1 |
lb. |
fresh beet greens,* chopped into bite-size pieces, heavy stems removed and discarded |
| 1 |
Tbsp. |
cider vinegar |
*After cleaning the greens, leave a little moisture clinging to the leaves.
Note: This recipe works well with any fresh greens, including kale, Swiss chard, and mustard and collard greens.
Directions
- In a large skillet, cook the bacon over medium heat until crisp. Remove the bacon to paper toweling and blot to absorb excess fat. Crumble the bacon into small pieces; set aside.
- Add the onion to the drippings in the pan, and cook over medium heat for 5 to 6 minutes. Add the garlic and sauté for 1 minute. Add the broth to the pan and scrape up any browned bits. Add the sugar and crushed red pepper; bring to boiling.
- Add the beet greens and toss with tongs, coating the greens with the onion mixture. Reduce the heat to low, cover, and simmer for 15 minutes or until the greens are tender. Add the cider vinegar. Top with the reserved crumbled bacon and serve.
