Beet Greens and Kale Sauteed with Bacon and Garlic
1 tablespoon olive oil
1 slice bacon
trimmed of fat and cut into small pieces
2 cloves garlic
6 leaves beet greens
stems cut into 2-inch pieces
2 leaves kale
ribs and stems removed
salt and ground black pepper to taste
Heat olive oil in a large skillet over low heat. Cook and stir bacon until browned and crisp, 3 to 5 minutes. Add garlic; cook and stir until golden brown, 1 to 2 minutes.
Stir beet stems and kale into the skillet. Cover skillet and cook until kale wilts, about 3 minutes. Add beet greens. Cover and cook until bright green and wilted, 1 to 2 minutes. Season with salt and pepper.