1 strip bacon thick cut chopped (or a tablespoon of bacon fat)
0.3 cup onion chopped
1 large garlic clove minced
0.8 cup water
1 Tbsp granulated sugar
0.3 teaspoon pepper flakes red crushed
3 Tbsp cider vinegar
Equipment
frying pan
sauce pan
Directions
Rinse and cut the beet greens: Rinse the beet greens in a sink filled with cold water.
Drain greens and rinse a second time.
Drain greens and cut away any heavy stems.
Cut leaves into bite-sized pieces. Set aside.
Sauté the bacon, onions, garlic: In a large skillet or 3-qt saucepan, cook bacon until lightly browned on medium heat (or heat 1 Tbsp of bacon fat).
Add onions, cook over medium heat 5 to 7 minutes, stirring occasionally, until onions soften and start to brown. Stir in garlic, cook a minute more.
Add water to the hot pan, stirring to loosen any particles from bottom of pan. Stir in sugar and red pepper flakes. Bring mixture to a boil.
Add the beet greens, gently toss in the onion mixture so the greens are well coated. Reduce heat to low, cover and simmer for 5-15 minutes until the greens are tender. Stir in the vinegar. (For kale or collard greens continue cooking additional 20 to 25 minutes or until desired tenderness.)
