Beet Green Breakfast
Some people don't like beets and thus want nothing to do with beet greens either. But they are delicious and so very healthy for you with high levels of iron, calcium, and magnesium. To top it off, they are easy to make as a side or toss into a soup in place of kale, spinach, or bok choy.
- 2 cups beet greens
- 2 teaspoons bacon fat (or butter)
Pre-heat frying pan to medium heat and add bacon fat. Cut greens off your beets and wash thoroughly. Many complain that beets in general taste dirty, so making sure they're really clean could be critical to people eating them again. Dry the greens and stems, cut into 2 inch sections, then add to bacon fat or butter. When using bacon fat, I don't add salt, but you may want to add a little if you use unsalted butter. Cook on medium heat till wilted to your preference. (These can be eaten raw as well, so it is totally preference.)
I served these with bacon and eggs (serves 2), but they could be served for dinner alongside steak and mashed potatoes or on a sandwich of BBQ pulled pork.