Sauteed Beet Greens With Bacon And Onions Potassium Rich Recipes

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.

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.

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.

Steps:

• Heat a medium saute pan coated with oil over medium heat until the oil shimmers. Add the beet greens and garlic, and toss until the greens are wilted and tender, 5 to 8 minutes. Add the red pepper flakes and lemon zest and juice, and toss. Season with salt and pepper.

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.

Steps:

• Bring a large pot of water to a boil while you stem the greens and wash the leaves in 2 rinses of water. When the water comes to a boil, add 1 tablespoon of salt and the greens. Blanch for 2 minutes, until tender. Transfer immediately to a bowl of ice water, then drain and squeeze the water out from its leaves. Chop coarsely.
• Heat the oil over medium heat in a large, heavy nonstick skillet. Add the garlic and hot red pepper flakes (if using) and cook, stirring, until the garlic is fragrant and translucent, 30 to 60 seconds. Stir in the greens. Stir for a couple of minutes, until the greens are nicely seasoned with garlic and oil. Season with salt and pepper, remove from the heat, and serve.

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.