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1 lb. Beet Greens                                              1 strip thick cut bacon, chopped

¼ cup onion, chopped                                    1 large clove garlic, minced

¾ cup water                                                      1 TBSP granulated sugar

¼ tsp crushed red pepper flakes                   1/6 cup cider vinegar

Wash greens until all grit/dirt is removed.  Remove any heavy stems.  Tear leaves into bite size pieces and set aside.

In a 3-qt saucepan, cook bacon until lightly browned.  Add onions, cook over medium heat 5 to 7 minutes, stirring occasionally, until onions soften and start to brown.  Stir in garlic.  Add water to the hot pan, stirring to loosen any particles from the bottom of the pan.  Stir in sugar and red pepper.  Continue cooking until mixture boils.  Add greens and reduce heat.  Cover and let simmer for 10 to 15 minutes (up to 30 minutes for kale or collard greens).  Stir in vinegar.  (For kale and collard greens, continue cooking for an additional 20 to 25 minutes or until desired tenderness.)