Beet Greens with Bacon

  • Greens from 3 beets
  • 4 slices bacon, chopped
  • 4 scallions, sliced (you can use chives and/or spring garlic, too!)
  • 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 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.

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