Tuesday, July 7, 2009

Delicious beet greens with Canadian bacon

Can’t get your kids to eat cooked greens? They will eat these: spicy and sweet and salty, all at the same time! You can substitute baby spinach or other greens for the beet greens, but we really like the way the red veins look…it makes beet greens special. If you use collard greens, you’ll have to do add a bit of cooking time. These are big-time fast the way the recipe below is laid out, and you can easily fix them up while the main dish is cooking. These can be a nutritious part of a thirty minute meal!

Beet Greens with Canadian Bacon

Olive oil
Onion, chopped
2 slices of Canadian bacon, chopped
1 T cider vinegar
1 T maple syrup
Red pepper flakes
1/2 - 3/4 c chicken stock
7 - 10 oz bag of beet greens

In a large skillet, saute the onion and bacon in a bit of olive oil. Add the vinegar through the chicken stock and let it boil for a few minutes. Lower the heat, add the beet greens and toss them to wilt slightly and coat with dressing. Don’t overcook them.

When serving these, we find it best to use a separate plate or a small bowl. The dressing is delicious, but messy. It will run all over your plate and into your other foods, and there’s really no way to drain it…nor should you drain it!

Image: Stock.xchng

1 comment:

Rich said...

Ah, yes. The wonderful pig, once again playing a key part in a great looking dish! And this does indeed look great!