Beet Greens (an LSCDL recipe)

[Guest guest]

Beet Greens (an LSCDL recipe)

So you made some pickled beets or some roasted beets or some

nomato sauce, and you have all these beet greens lying around. Not being

partial to most greens with the exception of chopped spinach, I do like

kale chips and collard chips, though.(My vegetable greens tend to end up

in the raw veggie slop I make for the fur children.)

1 pound beet greens (or collard or kale greens)

1 strip of thick cut bacon, chopped (or a

Tablespoon of bacon fat)[1]

1/4 cup chopped onion

1 large garlic clove, pressed

3/4 cup of water

3 tablespoons apple cider vinegar

1 Tablespoon honey

1/4 teaspoon crushed red pepper flakes

Trim the greens, removing any heavy stems. Wash well in cold water. Drain

greens and wash a second time, to be sure they are free of any grit. 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 Tablespoon of bacon fat)2.

Add onions. Cook over medium heat 5 to 7 minutes, stirring occasionally,

until the onions soften and start to brown.

Stir in garlic aand sautee for a minute. Add water to the hot pan,

stirring to loosen any particles from bottom.

Stir in honey and red pepper. Bring mixture to a boil.

Add the greens, then gently toss in the onion mixture so they are well

coated.

Reduce heat to low, cover and simmer for 5-15 minutes until the greens

are tender. Kale or collard greens will require an additional 20-25

minutes cooking time.

Stir in vinegar. Serve.

Note: While this recipe calls for discarding the stems, you can use them

if they aren't too woody. Cut them into one inch segments and add them to

the onions after the onions have been cooking for a minute.

[1] We usually make Gene’s Crispy Bacon for breakfast

on weekends. It’s easy to add an extra strip of bacon to the rack and

then have crispy bacon crumbles to add to this recipe, while saving out

the tablespoon or so of fat necessary to give good flavor.

—

Marilyn

New

Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

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