Bacony Beet Greens

Name: Bacony Beet Greens
Prep time: 15 min
Cook time: 18 min
Total time: 33 min
Ingredients: 3 strips bacon, chopped; 1 large red onion, sliced; ¾ teaspoon salt; 3 small cloves garlic, minced; ¼ teaspoon crushed red pepper flakes; 2 large bunches beet greens (about 1 lb. total), coarse stems discarded and leaves torn or coarsely chopped; ¼ cup pomegranate juice; ½ cup chopped dried pitted dates; 1 tablespoon balsamic vinegar

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Prep Time: 15 minutes

Cook Time: 18 minutes

Total: 33 minutes

Servings: 6

Author : Lori Powell

Ingredients

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3 strips bacon, chopped1 large red onion, sliced¾ teaspoon salt3 small cloves garlic, minced¼ teaspoon crushed red pepper flakes2 large bunches beet greens (about 1 lb. total), coarse stems discarded and leaves torn or coarsely chopped¼ cup pomegranate juice½ cup chopped dried pitted dates1 tablespoon balsamic vinegar

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Instructions

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Step 1

1 In a heavy 5-quart Dutch oven, cook bacon over medium heat until crisp, 5 to 8 minutes. Transfer to paper towels.

Step 2

Add onion and salt to pot; sauté over medium heat until softened, about 5 minutes. Add garlic and red pepper flakes; sauté for 1 minute. Add beet greens by the handful and cook, stirring, until just wilted, about 2 minutes. Add juice, dates and vinegar; simmer until liquid has reduced and thickened and greens are tender, about 2 minutes.

Step 3

Spoon into a serving bowl, sprinkle with bacon and serve.