Bacon and Braised Beet Greens

Ever since I was a little girl I have loved beets, that wonderful purple root vegetable that so many people don’t like I just can’t get enough of so pass your portion over to me. But as much as I loved beets I had no idea that their greens were just as edible. So for all this time those tasty greens have been tossed away without a second thought. This year was the first year that I attempted to grow beets for myself. It wasn’t a great year for the garden and I was sad to discover weedy, thin beets when I pulled them out of the ground. But even though the beets were tiny their greens were gorgeous and it got me wondering. After a quick search I was delighted to discover that they are edible so I thought I would give it a try as a side dish. I was using some bacon in another recipe and there is something about bacon that really compliments cooked greens so I decided to throw it all together and see what happens. To be honest would have made a wonderful main dish but this recipe size is what I had on hand so it made just enough for Chris and I to have it as a side. It reminded me of the taste of Kale with the slight earthiness of beetroot. It was a great way to contribute to less waste. So the next time you shop at your farmers market and see these lovely leaves attached to your beets don’t forget they are just as tasty.

Bacon and Braised Beet Greens

2 large handfuls of beet greens, chopped (discard the stem)
4 rashers of bacon, chopped
1 handful of grape tomatoes, cut in half
2 cloves of garlic, minced
1 tsp olive oil


Remove the leafy greens from the stems and chop

Heat oil in a large pan on medium high heat and saute the garlic until aromatic, about 1 minute
Add the greens, lightly toss to coat the greens in the oil and garlic and cook until the greens start to wilt.

Once the greens have wilted make a hole in the centre and add the sliced bacon rashers.Allow the bacon to sit untouched for 1 minute and then toss with the greens. Cook until the bacon is cooked through, about 2 minutes.

Add chopped tomatoes and cook for 1 minute more

Serve as a side dish for 2 people or a meal for 1 person.

Bacon and Braised Beet Greens
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Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Don't throw away those beet greens, they have a similar taste to Kale or Swiss Chard
Ingredients
  • 2 large handfuls of beet greens, chopped (discard the stem)
  • 4 rashers of bacon, chopped
  • 1 handful of grape tomatoes, cut in half
  • 2 cloves of garlic, minced
  • 1 tsp olive oil
Instructions
  1. Remove the leafy greens from the stems and chop
  2. Heat oil in a large pan on medium high heat and saute the garlic until aromatic, about 1 minute
  3. Add the greens, lightly toss to coat the greens in the oil and garlic and cook until the greens start to wilt.
  4. Once the greens have wilted make a hole in the centre and add the sliced bacon rashers.
  5. Allow the bacon to sit untouched for 1 minute and then toss with the greens. Cook until the bacon is cooked through, about 2 minutes.
  6. Add chopped tomatoes and cook for 1 minute more
  7. Serve as a side dish for 2 people or a meal for 1 person.

 

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