Beet Greens with Leeks and Bacon
- 3 beets
- 4 slices of bacon
- 1-2 leeks or (4 scallions), sliced
- Coarse salt and ground pepper
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 leeks (or scallions) and cook until softened, 3-4 minutes. In two batches, add beet leaves and cook until tender, 5 minutes. Season with salt and pepper and stir in bacon.