BEET GREENS AND KALE SAUTEED WITH BACON AND GARLIC
This is my first ever recipe to share - I created it only after I couldn't find one that intrigued me. This was the first time I ever used the greens of beets. It was amazing and I will definitely have this as a green staple in our house! I hope you enjoy!
Provided by elk137
Categories Side Dish Vegetables Greens
Time 18m
Yield 2
Number Of Ingredients 6
Steps:
- Heat olive oil in a large skillet over low heat. Cook and stir bacon until browned and crisp, 3 to 5 minutes. Add garlic; cook and stir until golden brown, 1 to 2 minutes.
- Stir beet stems and kale into the skillet. Cover skillet and cook until kale wilts, about 3 minutes. Add beet greens. Cover and cook until bright green and wilted, 1 to 2 minutes. Season with salt and pepper.
Nutrition Facts : Calories 119.6 calories, Carbohydrate 7.2 g, Cholesterol 5 mg, Fat 8.9 g, Fiber 4 g, Protein 4.6 g, SaturatedFat 1.6 g, Sodium 407.7 mg, Sugar 0.5 g
WILTED GREENS WITH BACON
Steps:
- Trim and chop 2 bunches dandelion greens, watercress or baby kale. Cook 3 slices chopped bacon until crisp; transfer to paper towels using a slotted spoon. Add 1 each sliced garlic clove and shallot to the drippings; cook, stirring, 1 minute. Add 3 tablespoons cider vinegar and 1 tablespoon sugar; stir until dissolved. Add the greens in batches, tossing to wilt. Season with salt and pepper; top with the bacon.
BEET GREENS WITH BACON
Enjoy this saute as a side or serve on crostini as an appetizer.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 4
Steps:
- Cut greens off beets; discard stems and chop leaves. In a large skillet, cook bacon over medium until golden brown, 6 minutes. With a slotted spoon, transfer to a plate; pour off all but 1 teaspoon fat from skillet. Add scallions and cook until softened, 1 minute. In two batches, add beet leaves and cook until tender, 5 minutes. Season with salt and pepper and stir in bacon.
Nutrition Facts : Calories 61 g, Cholesterol 1 g, Fat 4 g, Fiber 2 g, Protein 4 g
SIMPLE AND DELICIOUS BEET GREENS
Don't throw away those hearty green leaves that top fresh bundles of beets! They have a flavor similar to kale. This simple recipe will will help you make the most of your fresh beets!
Provided by Daryl Gerboth
Categories Side Dish Vegetables Greens
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- Bring a large pot of lightly salted water to a boil. Add the beet greens, and cook uncovered until tender, about 2 minutes. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the greens are cold, drain well, and coarsely chop.
- Heat the olive oil in a large skillet over medium heat. Stir in the garlic and red pepper flakes; cook and stir until fragrant, about 1 minute. Stir in the greens until oil and garlic is evenly distributed. Season with salt and pepper. Cook just until greens are hot; serve with lemon wedges.
Nutrition Facts : Calories 48.8 calories, Carbohydrate 7.4 g, Fat 3.6 g, Fiber 3.4 g, Protein 1.2 g, SaturatedFat 0.5 g, Sodium 45 mg, Sugar 0.1 g
BEET GREENS WITH BACON AND BALSAMIC VINEGAR
This recipe is in my hubby's top 5 favorite! He is notorious for picking out the beet bunches at the farmer's market by looking at the tops without even checking out the actual beets at the bottom. Easy to make and tasty with or without the added roasted beet roots. Time does not include the beet root roasting time.
Provided by ChefBella
Categories < 30 Mins
Time 30m
Yield 2-3 serving(s)
Number Of Ingredients 8
Steps:
- In a large skillet over medium high heat, cook bacon in olive oil until starting to lightly brown, about 5-7 minutes.
- Add chopped onion and continue to cook until onion is translucent and starts to brown lightly, another 3- 4 minutes.
- Add beet greens and roasted beets (if using), water and a pinch of salt and pepper.
- Cover and cook for 3-4 minutes, stirring occasionally, until greens start to wilt.
- Add balsamic vinegar and continue to cook until greens have wilted, about another 3-4 minutes and liquid has evaporated slightly. Season to taste with salt and pepper.
- Transfer to serving bowl and offer additional balsamic at the table, if desired.
Nutrition Facts : Calories 175, Fat 17, SaturatedFat 4.3, Cholesterol 15.4, Sodium 189.9, Carbohydrate 2.9, Fiber 0.4, Sugar 1.2, Protein 2.9
BEET GREENS WITH BACON AND ONION
Think you're family won't eat their greens? Think again! With all the yummy accompanying flavors in this side dish, you won't find the beet greens overpowering at all.
Provided by MadCatKim
Categories Greens
Time 15m
Yield 3 serving(s)
Number Of Ingredients 8
Steps:
- Heat the oil on medium-high heat.
- Saute the garlic and onion until they are translucent.
- Reduce heat to medium and add the beet greens.
- Stir until all the greens are wilted and heated.
- Add the white wine and bacon.
- Cook for another 2-3 minutes.
- Serve with salt and fresh ground black pepper.
Nutrition Facts : Calories 150.8, Fat 11.2, SaturatedFat 2, Cholesterol 5.6, Sodium 207.4, Carbohydrate 6.6, Fiber 2.1, Sugar 2, Protein 3.3
KALE WITH ROASTED BEETS AND BACON
Steps:
- Preheat the oven to 425 degrees F.
- Wash and trim the beets, removing both ends. Place them on a 12-inch square sheet of heavy-duty aluminum foil. Drizzle with the olive oil and season generously with salt and pepper. Seal up the foil packet and roast until the beets are fork-tender, about 1 hour.
- In a large skillet over medium heat, cook the bacon until medium-crisp (or however you prefer your bacon). Transfer the bacon to a paper towel-lined plate. Increase the heat to high and add the kale, stirring to coat in the rendered bacon grease. Cover and cook for a few minutes, and then add the chicken stock and 2 tablespoons of the vinegar. Stir to combine, cover and allow to wilt for 6 to 8 minutes.
- Peel and cut the beets into chunks and add them to the kale. Stir in the remaining 2 tablespoons vinegar. Add the bacon, stir to combine and season with salt and pepper. Serve immediately.
QUICK-BRAISED GREENS AND BEANS WITH BACON
These stewed greens develop deep flavor thanks to a quick onion-garlic broth and bacon, used two ways. Sliced bacon is cooked until tender, blending in but imparting its smoky, porky essence, while crisp bacon morsels are sprinkled on top for a salty, crunchy hit. This 30-minute dish is great spooned over rice or polenta, or alongside buttery cornbread for a hearty weeknight meal, but you could also top it with an egg to bring it into brunch territory.
Provided by Genevieve Ko
Categories vegetables, side dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Prepare the greens: Cut the tough stems out of the greens and discard. Stack the leaves, roll tightly crosswise and slice into 3/4-inch-wide ribbons. Transfer to a large bowl, cover with cold water and swish to remove grit. Transfer greens to a colander, cleaning them a second time if the water remaining in the bowl is visibly dirty.
- Cook 2 bacon slices in a large Dutch oven or other heavy pot over medium heat, turning occasionally, until browned and crisp, about 6 minutes. Transfer the cooked bacon to a paper towel-lined plate. Meanwhile, cut the remaining 2 bacon slices crosswise into 1/4-inch-wide strips.
- Add the 1/4-inch bacon strips to the hot bacon fat and cook, stirring, until the fat in the bacon strips starts to render, about 1 minute. Add the onion and a pinch each of salt and pepper and cook, stirring often, until golden brown around the edges, about 3 minutes. Add the garlic and sage and cook, stirring, until fragrant, about 1 minute.
- Stir in the stock, scraping up any browned bits on the bottom of the pot. Cover, reduce the heat to low and simmer, 5 minutes.
- Increase the heat to medium, add the greens, season with salt and pepper and stir until just wilted, about 2 minutes. Cover and cook until tender with a little bite, about 3 minutes.
- Uncover and add the beans and hot sauce. Stir until the beans are heated through, 2 to 3 minutes. Season to taste with salt and pepper. Divide among serving dishes and crumble the cooked bacon slices on top. Serve with more hot sauce.
Nutrition Facts : @context http, Calories 326, UnsaturatedFat 5 grams, Carbohydrate 44 grams, Fat 10 grams, Fiber 12 grams, Protein 18 grams, SaturatedFat 3 grams, Sodium 831 milligrams, Sugar 10 grams, TransFat 0 grams
BEET GREENS WITH BEETS
When making this dish from your garden or store bought greens, chooose only the young leaves and discard the older, tougher leaves. I like a shake or two of hot pepper flakes.
Provided by Diana Adcock
Categories Vegetable
Time 18m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- In a large pot bring lightly salted water to boil.
- Add the greens and cook to just limp-about 3 minutes.
- Drain well and chop.
- Melt the butter in a skillet, add the garlic, ginger, and greens and saute 1-2 minutes.
- Stir in the chopped beets, lemon juice, and salt and pepper to taste.
- Heat through, about 2 minutes and turn into a serving bowl.
BEET GREENS WITH CARAMELIZED ONIONS
These edible leaves provide protein, calcium, fiber, beta carotene, vitamins A and C, and some B vitamins.
Provided by Rita1652
Categories Greens
Time 55m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Heat the oil over medium high heat till it stops sizzling.
- Add onions and reduce the heat to medium-low.
- Cook slowly, stirring occasionally, until golden brown and caramelized, about 30 minutes.
- Add the thyme, rosemary, garlic, salt, and pepper, and vinegar stir well to combine.
- Cook for 5-15 more minute.
- Add beet greens just to wilt.
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