Beet Greens with Bacon

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My last post showed how I roasted beets, now this post deals with the other half; the beet greens.  These greens are  probably the most beautiful greens because of the red veins running through each leaf.  Aren’t they pretty?

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If you have any reservations about eating beet greens, let me just say that bacon is involved!  Does that make it better?  Oh, and garlic takes it over the top.

Notice that I cut my bacon across the slices, right out of the package.  It’s a quick and easy way to cut bacon into even pieces.  Each cut comes out to about one slice of bacon.

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Start by sauteing the bacon until some fat is rendered and the bacon is crispy.  Then add in the chopped garlic.  After I took this picture, I added garlic chile sauce, cider vinegar, water and sugar.

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Add in the cleaned and chopped beet greens.  Saute with a spatula until the greens are wilted and tender.  Add salt to taste.

Sorry this shot is a little blurry.  I was so overcome with excitement over the smell that I couldn’t hold the camera still!

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The beet greens tasted more amazing than I expected.  The slight bitterness paired with the smokey bacon and robust garlic is a perfect mouthful!  This would make a great side dish to any beef or chicken entree.

Sauted Beet Greens with Bacon

1 pound beet greens

3 strips bacon, chopped (or a tablespoon of bacon fat)

1 large garlic clove, minced

3/4 cup of water

1 Tbsp granulated sugar

1 teaspoon garlic chile sauce

1/6 cup of cider vinegar

salt

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.

In a large skillet or 3-qt saucepan, cook bacon until lightly browned on medium heat (or heat 1 Tbsp of bacon fat). Stir in garlic. Add water in a gentle stream to the hot pan, stirring to loosen any particles from bottom of pan. Stir in sugar and garlic chile sauce. Bring mixture to a boil.

Add the beet greens and gently toss in the garlic mixture so the greens are well coated. Reduce heat to low, cover and simmer for      5-10 minutes until the greens are tender. Stir in vinegar. Add salt to taste