I’m super excited for the start of a new season of vegetables with my CSA. I miss walking around the farmer’s market for sure, but in the meantime I’ll be cooking all my veggies and more and hopefully finding the time to share them with you.
This week I got young beets and the tops were super tender and beautiful shades of green and purple. I was going to sauté some kale to go with fish and decided to incorporate the beet greens, I start with a little bit of bacon for some extra fat and flavor and build up from there. This is a super simple side dish with bare minimum ingredients but a lot of flavor or goodness.
Ingredients:
4 bacon slices, cut into thin strips
1 small yellow onion
1 bunch kale (about 2 cups)
Green tops from 4 beets
Freshly ground pepper
Salt to taste
Prepare your ingredients: Remove the stems from kale. Cut kale into thin slices. Separate the stems and greens from the beet greens, cut the stems into small pieces. Dice onion.
Cook the greens: In a medium skillet over medium-high heat add sliced bacon. Cook until the fat renders and it becomes crispy on the sides, about 10 minutes. Add diced onion and beet stems. Season with salt, cook stirring occasionally until soften, about 5 minutes. Add greens, kale and beets, season lightly with salt and cook stirring until it wilts and it becomes dark green.
Serve warm as a side to your favorite protein. I served it with Quinoa Crusted Pacific Cod. It would be great with grilled chicken or meat. Enjoy!
Check out the steps to make the recipe on my Instagram Highlights -> Click Here
