Beet Greens

Ingredients

• 1 pound beet greens
• 1 strip of thick cut bacon, chopped
• 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
• 3 Tbsp of cider vinegar

Directions

1. Wash the beet greens in a sink of cold water, then drain them. Rinse them a second time, drain again, and trim off any tough stems. Slice the leaves into bite-sized pieces and put them aside.
2. Set a large skillet or 3-qt saucepan over medium heat and cook the bacon until it is lightly browned, or warm 1 Tbsp of bacon fat. Add the onions and cook for 5 to 7 minutes over medium heat, stirring now and then, until they soften and begin to color. Stir in the garlic and cook for another minute.
3. Pour the water into the hot pan, scraping and stirring to lift up any browned bits from the bottom. Add the sugar and red pepper flakes, then bring the mixture to a boil.
4. Add the beet greens and gently turn them through the onion mixture until they are nicely coated. Lower the heat, cover the pan, and simmer for 5-15 minutes, until the greens are tender. Stir in the vinegar. If you are using kale or collard greens, keep cooking for an additional 20 to 25 minutes, or until they are as tender as you like.