Beet Greens W Bacon Onion Recipes

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SIMPLE AND DELICIOUS BEET GREENS



Simple and Delicious Beet Greens image

Don't throw away those hearty green leaves that top fresh bundles of beets! They have a flavor similar to kale. This simple recipe will will help you make the most of your fresh beets!

Provided by Daryl Gerboth

Categories     Side Dish     Vegetables     Greens

Time 20m

Yield 4

Number Of Ingredients 7

2 bunches beet greens, stems removed
1 tablespoon extra-virgin olive oil, or to taste
2 cloves garlic, minced
¼ teaspoon crushed red pepper flakes
salt to taste
freshly ground black pepper to taste
2 lemons, quartered

Steps:

  • Bring a large pot of lightly salted water to a boil. Add the beet greens, and cook uncovered until tender, about 2 minutes. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the greens are cold, drain well, and coarsely chop.
  • Heat the olive oil in a large skillet over medium heat. Stir in the garlic and red pepper flakes; cook and stir until fragrant, about 1 minute. Stir in the greens until oil and garlic is evenly distributed. Season with salt and pepper. Cook just until greens are hot; serve with lemon wedges.

Nutrition Facts : Calories 48.8 calories, Carbohydrate 7.4 g, Fat 3.6 g, Fiber 3.4 g, Protein 1.2 g, SaturatedFat 0.5 g, Sodium 45 mg, Sugar 0.1 g

QUICK-BRAISED GREENS AND BEANS WITH BACON



Quick-Braised Greens and Beans With Bacon image

These stewed greens develop deep flavor thanks to a quick onion-garlic broth and bacon, used two ways. Sliced bacon is cooked until tender, blending in but imparting its smoky, porky essence, while crisp bacon morsels are sprinkled on top for a salty, crunchy hit. This 30-minute dish is great spooned over rice or polenta, or alongside buttery cornbread for a hearty weeknight meal, but you could also top it with an egg to bring it into brunch territory.

Provided by Genevieve Ko

Categories     vegetables, side dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 9

2 bunches dark and sturdy leafy greens, like collards, kale or mustard greens (about 1 pound)
4 bacon slices
1 large red onion (about 1 pound), finely chopped
Kosher salt and black pepper
6 garlic cloves, sliced
1 teaspoon dried sage
1 cup chicken or vegetable stock
2 (15-ounce) cans red kidney beans, rinsed and drained
1 teaspoon hot sauce, plus more for serving

Steps:

  • Prepare the greens: Cut the tough stems out of the greens and discard. Stack the leaves, roll tightly crosswise and slice into 3/4-inch-wide ribbons. Transfer to a large bowl, cover with cold water and swish to remove grit. Transfer greens to a colander, cleaning them a second time if the water remaining in the bowl is visibly dirty.
  • Cook 2 bacon slices in a large Dutch oven or other heavy pot over medium heat, turning occasionally, until browned and crisp, about 6 minutes. Transfer the cooked bacon to a paper towel-lined plate. Meanwhile, cut the remaining 2 bacon slices crosswise into 1/4-inch-wide strips.
  • Add the 1/4-inch bacon strips to the hot bacon fat and cook, stirring, until the fat in the bacon strips starts to render, about 1 minute. Add the onion and a pinch each of salt and pepper and cook, stirring often, until golden brown around the edges, about 3 minutes. Add the garlic and sage and cook, stirring, until fragrant, about 1 minute.
  • Stir in the stock, scraping up any browned bits on the bottom of the pot. Cover, reduce the heat to low and simmer, 5 minutes.
  • Increase the heat to medium, add the greens, season with salt and pepper and stir until just wilted, about 2 minutes. Cover and cook until tender with a little bite, about 3 minutes.
  • Uncover and add the beans and hot sauce. Stir until the beans are heated through, 2 to 3 minutes. Season to taste with salt and pepper. Divide among serving dishes and crumble the cooked bacon slices on top. Serve with more hot sauce.

Nutrition Facts : @context http, Calories 326, UnsaturatedFat 5 grams, Carbohydrate 44 grams, Fat 10 grams, Fiber 12 grams, Protein 18 grams, SaturatedFat 3 grams, Sodium 831 milligrams, Sugar 10 grams, TransFat 0 grams

BEET GREENS AND KALE SAUTEED WITH BACON AND GARLIC



Beet Greens and Kale Sauteed with Bacon and Garlic image

This is my first ever recipe to share - I created it only after I couldn't find one that intrigued me. This was the first time I ever used the greens of beets. It was amazing and I will definitely have this as a green staple in our house! I hope you enjoy!

Provided by elk137

Categories     Side Dish     Vegetables     Greens

Time 18m

Yield 2

Number Of Ingredients 6

1 tablespoon olive oil
1 slice bacon, trimmed of fat and cut into small pieces
2 cloves garlic, pressed
6 leaves beet greens, stems cut into 2-inch pieces
2 leaves kale, ribs and stems removed, chopped
salt and ground black pepper to taste

Steps:

  • Heat olive oil in a large skillet over low heat. Cook and stir bacon until browned and crisp, 3 to 5 minutes. Add garlic; cook and stir until golden brown, 1 to 2 minutes.
  • Stir beet stems and kale into the skillet. Cover skillet and cook until kale wilts, about 3 minutes. Add beet greens. Cover and cook until bright green and wilted, 1 to 2 minutes. Season with salt and pepper.

Nutrition Facts : Calories 119.6 calories, Carbohydrate 7.2 g, Cholesterol 5 mg, Fat 8.9 g, Fiber 4 g, Protein 4.6 g, SaturatedFat 1.6 g, Sodium 407.7 mg, Sugar 0.5 g

BEETS AND GREENS



Beets and Greens image

Roasted beet pieces nestled among their sauteed greens makes a beautiful, delicious side dish. If yellow beets are available, double the recipe using a bunch of red and a bunch of yellow -- gorgeous! My brother spent 50 years hating beets, but he loves them prepared this way. I think these go especially well with pork or chicken. This recipe can easily be doubled, tripled, or expanded to whatever amount you need without adding very much to the preparation time.

Provided by Carolyn Bunkley

Categories     Side Dish     Vegetables

Time 40m

Yield 4

Number Of Ingredients 5

1 bunch beets - trimmed, leaving 1 inch of stems attached, greens washed and reserved
2 tablespoons olive oil, divided
1 small onion, halved and thinly sliced
1 pinch sea salt
fresh-ground black pepper

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
  • Rub the beets with 1 tablespoon of olive oil and place onto prepared baking sheet. Place in preheated oven, and bake until the beets can be easily pierced with a fork, 20 to 60 minutes depending on size. When done, allow to cool on the baking sheet until cool enough to handle, then remove and discard the skin, and cut the beets into wedges or slices.
  • Meanwhile, cut the beet greens in to 1/4 inch wide ribbons. Heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add the onion; cook and stir until it begins to turn golden brown, about 10 minutes. Once the onions have begun to caramelize, stir in the beet greens and cook until they wilt. Add the beet slices and continue cooking until heated through. Season with sea salt and pepper before serving.

Nutrition Facts : Calories 111.4 calories, Carbohydrate 11.6 g, Fat 6.9 g, Fiber 3.2 g, Protein 1.9 g, SaturatedFat 1 g, Sodium 160.9 mg, Sugar 7.7 g

BEET GREENS WITH BACON



Beet Greens with Bacon image

Enjoy this saute as a side or serve on crostini as an appetizer.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 4

3 beets
4 slices bacon, chopped
4 scallions, sliced
Coarse salt and ground pepper

Steps:

  • Cut greens off beets; discard stems and chop leaves. In a large skillet, cook bacon over medium until golden brown, 6 minutes. With a slotted spoon, transfer to a plate; pour off all but 1 teaspoon fat from skillet. Add scallions and cook until softened, 1 minute. In two batches, add beet leaves and cook until tender, 5 minutes. Season with salt and pepper and stir in bacon.

Nutrition Facts : Calories 61 g, Cholesterol 1 g, Fat 4 g, Fiber 2 g, Protein 4 g

BEET GREENS WITH CARAMELIZED ONIONS



Beet Greens With Caramelized Onions image

These edible leaves provide protein, calcium, fiber, beta carotene, vitamins A and C, and some B vitamins.

Provided by Rita1652

Categories     Greens

Time 55m

Yield 2 serving(s)

Number Of Ingredients 9

1 tablespoon olive oil
1/4 lb yellow onion, peeled and diced
1/8 teaspoon fresh thyme, chopped
1/8 teaspoon fresh rosemary, chopped
1 garlic clove, minced
1/8 teaspoon salt
fresh black pepper, ground
1/8 cup balsamic vinegar
4 cups beet leaves, washed well and chopped

Steps:

  • Heat the oil over medium high heat till it stops sizzling.
  • Add onions and reduce the heat to medium-low.
  • Cook slowly, stirring occasionally, until golden brown and caramelized, about 30 minutes.
  • Add the thyme, rosemary, garlic, salt, and pepper, and vinegar stir well to combine.
  • Cook for 5-15 more minute.
  • Add beet greens just to wilt.

BEET GREENS WITH BACON AND BALSAMIC VINEGAR



Beet Greens With Bacon and Balsamic Vinegar image

This recipe is in my hubby's top 5 favorite! He is notorious for picking out the beet bunches at the farmer's market by looking at the tops without even checking out the actual beets at the bottom. Easy to make and tasty with or without the added roasted beet roots. Time does not include the beet root roasting time.

Provided by ChefBella

Categories     < 30 Mins

Time 30m

Yield 2-3 serving(s)

Number Of Ingredients 8

1 bunch beet leaf, washed, drained and roughly chopped (about 3-4 beets worth)
3 -4 small beets, roasted, peeled and cut into bite-sized pieces (optional)
2 slices bacon, chopped
1 tablespoon olive oil
1/2 medium onion, chopped small
1 tablespoon water
2 -3 tablespoons balsamic vinegar
salt and pepper, to taste

Steps:

  • In a large skillet over medium high heat, cook bacon in olive oil until starting to lightly brown, about 5-7 minutes.
  • Add chopped onion and continue to cook until onion is translucent and starts to brown lightly, another 3- 4 minutes.
  • Add beet greens and roasted beets (if using), water and a pinch of salt and pepper.
  • Cover and cook for 3-4 minutes, stirring occasionally, until greens start to wilt.
  • Add balsamic vinegar and continue to cook until greens have wilted, about another 3-4 minutes and liquid has evaporated slightly. Season to taste with salt and pepper.
  • Transfer to serving bowl and offer additional balsamic at the table, if desired.

Nutrition Facts : Calories 175, Fat 17, SaturatedFat 4.3, Cholesterol 15.4, Sodium 189.9, Carbohydrate 2.9, Fiber 0.4, Sugar 1.2, Protein 2.9

BEET GREENS WITH BACON AND ONION



Beet Greens with Bacon and Onion image

Think you're family won't eat their greens? Think again! With all the yummy accompanying flavors in this side dish, you won't find the beet greens overpowering at all.

Provided by MadCatKim

Categories     Greens

Time 15m

Yield 3 serving(s)

Number Of Ingredients 8

2 tablespoons olive oil
3 cloves garlic, minced
1 medium yellow onion, chopped
3 cups fresh beet leaves
1/4 cup white wine
3 tablespoons bacon bits
salt
fresh ground black pepper

Steps:

  • Heat the oil on medium-high heat.
  • Saute the garlic and onion until they are translucent.
  • Reduce heat to medium and add the beet greens.
  • Stir until all the greens are wilted and heated.
  • Add the white wine and bacon.
  • Cook for another 2-3 minutes.
  • Serve with salt and fresh ground black pepper.

Nutrition Facts : Calories 150.8, Fat 11.2, SaturatedFat 2, Cholesterol 5.6, Sodium 207.4, Carbohydrate 6.6, Fiber 2.1, Sugar 2, Protein 3.3

BEET GREENS



Beet Greens image

Have you been discarding the greens off your fresh beets over the years? So have I!! Wow, have we ever missed some yummy goodness! They're delicious. I ate some this a.m., in honor of St. Patty's Day. Not quite a breakfast food, but they were sure good!

Provided by Terrie Hoelscher

Categories     Other Salads

Time 25m

Number Of Ingredients 8

1 1/2 lb fresh beet greens
1 slice thick-cut bacon, or 1 tbsp. bacon grease
1/4 c onion, diced
1 clove garlic, minced
3/4 c water
1 Tbsp sugar
1/4 tsp ground red pepper, or red pepper flakes
2 Tbsp vinegar

Steps:

  • 1. Wash greens; drain. Wash and drain again. Cut away any woody stems ... you can keep the soft tender stems, just cut them into 1" pieces. Cut greens into pieces. Set aside.
  • 2. In a large skillet, fry the bacon until it renders about a tbsp. of fat, and the bacon becomes nicely browned. (I used the pre-cooked turkey bacon, and just chopped it, and saute'd it a bit in a tsp. of olive oil and a tbsp of butter).
  • 3. Lower your heat, so the onion and garlic don't burn! Add the chopped onion, stirring for about 5 - 7 minutes, until onion begins to soften and brown. Add minced garlic and stir well for about a minute - don't let garlic burn! Add water, sugar and red pepper.
  • 4. Bring the mixture to a boil, stirring to loosen any particles of onion/garlic/bacon from bottom of the pan (deglazing the pan). Add the cut-up greens, stir well to coat w/ the water mixture, cover, lower heat to low, and allow to simmer for anywhere from 5 - 15 minutes, depending on desired doneness and tenderness.
  • 5. Add a splash of vinegar (about 1 - 2 tbsp.), stir through, and serve hot.

BEET GREENS AND GREEN BEANS WITH TOMATO AND ONION



Beet Greens and Green Beans with Tomato and Onion image

A tasty side dish, big on flavor and low in calories. Cooking the onions dark without burning them adds a wonderful flavor to this dish.

Provided by Joanna DaCosta

Categories     Side Dish     Vegetables     Tomatoes

Time 35m

Yield 4

Number Of Ingredients 12

2 tablespoons olive oil
½ small yellow onion, chopped
1 cup fresh green beans, trimmed
2 cups chopped beet greens
1 small tomato, chopped
1 large clove garlic, minced
¼ teaspoon ground thyme
⅛ teaspoon red pepper flakes
¼ cup water
2 tablespoons cider vinegar
sea salt to taste
ground black pepper to taste

Steps:

  • Heat olive oil in a large skillet over medium heat; cook and stir onion in hot oil until browned, about 10 minutes. Cook and stir green beans with onion until lightly brown. Add beet greens, tomato, and garlic. Continue cooking until beet greens are wilted. Sprinkle thyme and red pepper flakes over vegetables. Stir in water, vinegar, salt, and pepper.

Nutrition Facts : Calories 84.6 calories, Carbohydrate 5.2 g, Fat 6.9 g, Fiber 2.2 g, Protein 1.3 g, SaturatedFat 1 g, Sodium 127.4 mg, Sugar 1.5 g

BEET GREENS W/ BACON & ONION



Beet Greens w/ Bacon & Onion image

Number Of Ingredients 7

2 tablespoon Olive Oil
1 onion (med chopped)
3 minced cloves garlic
3 cups Beet Leaves
1/4 cup White Wine
3 slices Bacon (cooked)
1 Salt and Pepper

Steps:

  • Heat the oil on medium-high heat.
  • Saute the garlic and onion until they are translucent.
  • Reduce heat to medium and add the beet greens.
  • Stir until all the greens are wilted and heated.
  • Add the white wine and bacon.
  • Cook for another 2-3 minutes.

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