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Categories:Viewed: 30 - Published at: 6 years ago
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
Method
- 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; 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.
- Spoon into a serving bowl, sprinkle with bacon and serve.
