Beet Greens and Kale Sauteed with Bacon and Garlic
Ingredients18 m servings 120
- 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.
Per Serving: 120 calories; 8.9 7.2 4.6 5 408 Full nutrition
ReviewsRead all reviews 3
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!!!!