2 bunches of beet greens (approximately 6 to 8 beets worth)
4 strips bacon
1 clove of garlic, crushed
2 tbsp chicken stock or water
Kosher salt and freshly ground black pepper to taste
Strip the beet greens from the stems, chop the washed stems and set aside. Tear the greens into bite-sized pieces. Wash in cold water and spin or pat dry.
Meanwhile, place bacon in a cold frying pan. Cook over medium heat until the bacon is crisp and the fat has been rendered. Remove bacon from the pan and drain on a paper towel. Add crushed garlic and beet green stems to the bacon fat. Lightly brown the garlic clove on each side, approximately 1 minute total.
Stir in the beet greens and chicken stock. Toss gently for 3 to 5 minutes until the greens have wilted and the chicken stock has evaporated. Season with a pinch of salt and some freshly ground black pepper. Transfer to a serving dish and crumble the bacon over the top. Serve. Also good to throw an eggs on top in the last few minutes for a yummy breakfast. I like to top with goat cheese! Serves 2 to 4.