Bacony Beet Greens

Name: Bacony Beet 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

9 ingredients

3 steps

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

Directions

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; saute over medium heat until softened, about 5 minutes. Add garlic and red pepper flakes; saute 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.