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Beet Greens and Kale Sauteed with Bacon and Garlic

Rated as 5 out of 5 Stars
0

"This is my first ever recipe to share - I created it only after I couldn't find one that intrigued me. This was the first time I ever used the greens of beets. It was amazing and I will definitely have this as a green staple in our house! I hope you enjoy!"
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Ingredients

18 m servings 120
Original recipe yields 2 servings

Directions

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  1. 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.
  2. 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.

Nutrition Facts


Per Serving: 120 calories; 8.9 7.2 4.6 5 408 Full nutrition

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Reviews

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Use only beet greens (did not have any kale). Used hard chirizo instead of bacon, add one finely chopped Fresno pepper with the garlic. Fantastic, will make again

Will make it again. My grandkids love it as does my salad hating son!!!!

While I didn't love this my husband did. I'm just not a huge a kale fan. The recipe makes a small portion and I would double if I was making this for more than 1-2 people.