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.
google – k2 unlimited content