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Bacony Beet Greens

Photo: Travis Rathbone; Styling: Megan Hedgpeth

Prep time 15 mins
Cook time 18 mins
Yield

Serves: 6

It only takes a few minutes to whip up these healthy greens.

Ingredients

  • 3 strips bacon, chopped
  • 1 large red onion, sliced
  • 3/4 teaspoon salt
  • 3 small cloves garlic, minced
  • 1/4 teaspoon crushed red pepper flakes
  • 2 large bunches beet greens (about 1 lb. total), coarse stems discarded and leaves torn or coarsely chopped
  • 1/4 cup pomegranate juice
  • 1/2 cup chopped dried pitted dates
  • 1 tablespoon balsamic vinegar

Nutrition Information

  • calories 147
  • fat 7 g
  • satfat 2 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 4 g
  • carbohydrate 19 g
  • fiber 5 g
  • cholesterol 10 mg
  • iron 2 mg
  • sodium 587 mg
  • calcium 110 mg

How to Make It

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

  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.

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