Bacony Beet Greens

bacony-beet-greens Photo: Travis Rathbone; Styling: Megan Hedgpeth


  • 3 strips bacon, chopped
  • 1 large red onion, sliced
  • 3/4 teaspoon salt
  • 3 small cloves garlic, minced
  • 1/4 teaspoon crushed red pepper flakes
  • 2 large bunches beet greens (about 1 lb. total), coarse stems discarded and leaves torn or coarsely chopped
  • 1/4 cup pomegranate juice
  • 1/2 cup chopped dried pitted dates
  • 1 tablespoon balsamic vinegar


1. In a heavy 5-quart Dutch oven, cook bacon over medium heat until crisp, 5 to 8 minutes. Transfer to paper towels.

2. Add onion and salt to pot; sauté over medium heat until softened, about 5 minutes. Add garlic and red pepper flakes; sauté for 1 minute. Add beet greens by the handful and cook, stirring, until just wilted, about 2 minutes. Add juice, dates and vinegar; simmer until liquid has reduced and thickened and greens are tender, about 2 minutes.

3. Spoon into a serving bowl, sprinkle with bacon and serve.

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  • Yield: 6

Nutritional Information

Calories per serving: 147
Fat per serving: 7g
Saturated fat per serving: 2g
Cholesterol per serving: 10mg
Fiber per serving: 5g
Protein per serving: 4g
Carbohydrates per serving: 19g
Sodium per serving: 587mg
Iron per serving: 2mg
Calcium per serving: 110mg

Good to Know

Beet greens give kale a run for its nutritional money—they're brimming with essential nutrients, including fiber, calcium, iron, and vitamins A, C, and K.

This Recipe Is

Lori Powell