These wonderful sweet and super nutritional rich greens are a fabulous treat, just a little lagniappe, when your making fermented beats, or grilled or roasted, or what ever.

• 2 bunches beet tops
• 1 tablespoon cider vinegar
• 1/2  teaspoon unrefined sea salt
• 3 slices fresh bacon

Remove thick steams. Give greens a good long soaking, 20-30 minutes two or three times, rinse well, you want the water to run clear. Drain, cook bacon, remove and add the greens to the bacon drippings.  Add vinegar & salt, stir, and cook down 20-30 minutes.  Plate and top with crumbled bacon.

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