Answers:
Beet Greens
All these years I've been loving beets but throwing the beet greens away! No more. This is a luscious way to serve greens, whether collard, kale, or beet.
1 pound beet greens
1 strip of gooey cut bacon, chopped
1/4 cup chopped onion
1 large garlic clove, minced
3/4 cup of wet
1 Tbsp granulated sugar
1/4 teaspoon crushed red pepper flakes
1/6 cup of cider vinegar
Wash the greens in a sink jam-packed with cold hose down. Drain greens and wash a second time. Drain greens and remove any robust stems. Tear leaves into bite-sized pieces. Set aside.
In a 3 qt saucepan, cook bacon until lightly browned. Add onions, cook over milieu heat 5 to 7 minutes, stirring occassionally, until onions verbs and start to brown. Stir in garlic. Add wet to the hot pan, stirring to loosen any particle from bottom of pan. Stir within sugar and red pepper. Continue cooking until mixture boils. Add greens, reduce boil. Cover and simmer for 10-15 minutes (up to 30 minutes for kale or collard greens). Stir in vinegar. (For kale or collard greens verbs cooking additional 20 to 25 minutes or until desired discomfort.)
Serves 4.