Serves 2:
- 1 bunch of beets tops intact.
- 1/2 cup of broth
- 1 medium red onion
- 1 stalk of sage
- 2 pieces of peppered bacon
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 2 teaspoon of black pepper
- salt
Slice bacon into bite sized pieces. Tear sage into large rough pieces. Dice onions. Slice through the neck of the beets to detach the tops from the bulbs. Rinse well and shred finely.
Start by rendering the fat from the bacon in a medium hot pan. On a gas stove this is number 4.
Add the onions after 2 minutes and 1 teaspoon of salt. Sauté this mixture covered on the gas mark between 3 and 2.
Keep the onions moving in the pan every 2 minutes till the onions become translucent. This should take about 10 minutes.
Add the shredded greens, sage, garlic and onion powder and mix thoroughly.
Add the broth, mix and taste for seasoning adjustment. If it needs it, I usually start with a pinch of salt and a sprinkle of the other seasonings till I get to my preferred taste point.
Proceed to braising on gas mark 1.
Cover and let it cook for 1 hour.
Happy eating!
