Beet Greens W Bacon Onion Food

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.

QUICK-BRAISED GREENS AND BEANS WITH BACON

Steps:

• Prepare the greens: Cut the tough stems out of the greens and discard. Stack the leaves, roll tightly crosswise and slice into 3/4-inch-wide ribbons. Transfer to a large bowl, cover with cold water and swish to remove grit. Transfer greens to a colander, cleaning them a second time if the water remaining in the bowl is visibly dirty.
• Cook 2 bacon slices in a large Dutch oven or other heavy pot over medium heat, turning occasionally, until browned and crisp, about 6 minutes. Transfer the cooked bacon to a paper towel-lined plate. Meanwhile, cut the remaining 2 bacon slices crosswise into 1/4-inch-wide strips.
• Add the 1/4-inch bacon strips to the hot bacon fat and cook, stirring, until the fat in the bacon strips starts to render, about 1 minute. Add the onion and a pinch each of salt and pepper and cook, stirring often, until golden brown around the edges, about 3 minutes. Add the garlic and sage and cook, stirring, until fragrant, about 1 minute.
• Stir in the stock, scraping up any browned bits on the bottom of the pot. Cover, reduce the heat to low and simmer, 5 minutes.
• Increase the heat to medium, add the greens, season with salt and pepper and stir until just wilted, about 2 minutes. Cover and cook until tender with a little bite, about 3 minutes.
• Uncover and add the beans and hot sauce. Stir until the beans are heated through, 2 to 3 minutes. Season to taste with salt and pepper. Divide among serving dishes and crumble the cooked bacon slices on top. Serve with more hot sauce.

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.

GREEN BEANS WITH BACON AND ONIONS

Steps:

• In a large heavy pot or Dutch Oven add the olive oil and butter.
• Heat to medium high.
• Add the onions and bacon.
• Cook until the onions are soft and browning lightly, about 8 minutes.
• Add the green beans and chicken stock.
• Bring to a boil, reduce heat to low and simmer, stirring a few times until green beans are soft, about 30 minutes.
• Your liquid should be cooked down, giving the green beans a "glazed" look, or coating if you will.
• Salt and pepper to taste.

GREEN BEANS WITH TOMATO, ONION AND BACON

Steps:

• In a 2 quart saucepan, add green beans in enough water just to cover them, and bring to a boil, reduce heat and simmer, uncovered about 15 minutes or until crisp tender.
• Drain and immediately rinse with cool water to stop cooking. Drain and set aside.
• In a large skillet, cook bacon over medium-high heat until crisp. Stirring frequently.
• Reserve 1 tablespoons of bacon fat and drain off the rest and place bacon on plate covered with paper towels.
• In the same skillet add onion and 1 tablespoons bacon fat and cook over medium heat, stirring occasionally, until tender.
• Stir in tomato, garlic, oregano, salt and pepper into onions and simmer about 5 minutes.
• Stir in green beans and heat through.
• Add bacon and stir to blend.
• Transfer mixture to serving dish and drizzle with lemon or lime juice.