Sauteed Beet Greens With Bacon And Onions Potassium Rich Recipes

BEET GREENS WITH BACON

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.

BEET GREENS AND KALE SAUTEED WITH BACON AND GARLIC

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.

BEET GREENS WITH BACON AND BALSAMIC VINEGAR

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.

BEET GREENS WITH BACON AND ONION

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.

BEET GREENS & MUSHROOMS

Steps:

• Wash and chop the beet greens, removing the stems.
• Halve the mushrooms, and wipe off any dirt.
• Heat the olive oil in a deep pot over medium-high heat, and then add the beet greens and garlic. Saute for one minute.
• Chop and add the green onions and cilantro.
• Add the Soy Sauce (I usually use low sodium) and Mirin, and stir,.
• Add the mushrooms, saute for 2 minutes.
• Put a lid on the pot, and allow everything to steam for 2-3 minutes, until the mushrooms release their liquid and are tender & juicy.

SALTED BACON BEET GREENS SAUTE

Steps:

• In a saucepan, add butter and olive oil until melted. Mix in garlic. Cook for 1 minute to flavor oil.
• Add bacon and onions. Cook until onions are transparent.
• Add beet greens. Reduce to low medium heat. Cook until greens are wilted and shiny.
• Optionally add nuts and goat cheese. Cook for an additional 2 minutes.
• I like to make this the same night as my other recipe, https://www.justapinch.com/recipes/dessert/cake/spiced-beet-cake-with-cream-cheese-glaze.html

BEET GREENS WITH CARAMELIZED ONIONS

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.