It only takes a few minutes to whip up these healthy greens.
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
How to Make It
1 In a heavy 5-quart Dutch oven, cook bacon over medium heat until crisp, 5 to 8 minutes. Transfer to paper towels.
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.
Spoon into a serving bowl, sprinkle with bacon and serve.