Beet Greens with Bacon and Feta
I first made these super-delicious beet greens with bacon and feta as lunch for one in 2010 after my first trip to the local farmers' market that spring. It's funny, but I still remember that simple lunch almost a decade later. You can use this method with any cooking greens — there are details in the recipe below. And, if you insist on sharing, this plate of lovingly adorned beet greens makes a great side dish, too.
Eat food. Not too much. Mostly plants.
Eat food. Not too much. Mostly plants. Those are Michael Pollan’s word to live by. We’ve probably all heard them by now—but I’ll never forget how I felt when I first read them in his article Unhappy Meals, published in The New York Times in January, 2007. I’d held a similar food philosophy since childhood, and I’d already been acquainted with Pollan through The Omnivore’s Dilemma the year before. But those words—ancient truths bursting with urgency in the modern moment—those words were different. They were a shiny new beginning and a ticket home, both. An unhappy corporate lawyer sat in my chair that morning and devoured the monstrous article in one sitting. She did not stop to speak with her family until she was through.
They haven’t heard the sound of silence since.
Small steps toward sustainability
Our local farmers’ market opened for the season last weekend. Every spring, I use this moment to return to Pollan’s words, to try to relive the feeling of digesting them for the first time, to channel my good but sometimes scattered intentions into that place where anything is possible. To borrow a little motivation from the master.
This year, thanks to all of you, my sources of inspiration are multiplying like the rabbits I can’t seem to bring myself to to give Cope the thumbs-up to breed in the backyard. (We’re getting chickens, though, for reals. Wish us luck.) Your comments about small steps toward sustainability are quite the encouraging force.
Beyond beet greens
Your own small steps toward sustainability are so inspiring. Here's what you said:
COOKING WITH KIDS
Cooking with kids is an especially rewarding endeavor. But, like anything else with kids, it can also be both harder than just doing the darn thing yourself and a lot less charming than it looks in commercials. Commenter Anja suggested watching a good cooking show on TV with your children and then trying to replicate the process at home immediately afterward. I love that idea for putting some of the organizational onus on a third party.
Commenter Anna Muggiati holds a cooking playgroup with a few friends and their young children and blogs about it here. It’s not the smallest of small steps, but it’s a great idea and could be a lot of fun.
COOKING AT HOME
Lots of you mentioned trying to cook at home more often, and with local ingredients where possible — and sharing stories, information and encouragement with friends. I can’t tell you how happy it makes me to read that. These are true small steps, but they add up to a vast, and vastly important, result over time.
SHARING AT SCHOOL
A few of you mentioned something that I aspire to get more involved in but haven’t yet done: showing up at school in one capacity or another to share your knowledge and elbow grease with kids. Teach them about worms’ role in composting, help start a garden, or just dip a bell pepper in some hummus together once in a while. It’s the showing up that counts.
FUN + INCLUSIVITY
Commenter Stephanie stressed having fun and being inclusive in the pursuit of good food. It’s something the sustainability movement has struggled with in the past. Let’s get on that, people!
- 1 large bunch beet greens
- 2 ounces of the best, thickest center-cut bacon you can find
- 2 large cloves garlic, crushed
- 1/4 cup chicken or vegetable stock (for kale and collards only)
- 2 tablespoons apple cider vinegar
- 2 ounces feta cheese
- Fine sea salt and freshly ground black pepper
- Wash the greens in several changes of water and dry thoroughly. Strip the greens from their stems and tear into large bite-size pieces. If the stems are tender (yes for beets, chard, dandelion, mustard / no for kale and collards), chop them into 1-inch segments.
- Start with a skillet that is wide enough to embarrass you at the thought of using it to cook lunch for one. Heat it on the stovetop over medium-high heat. Chop the bacon into 1-inch pieces and add to the heated skillet. Cook, stirring occasionally, until the bacon is just shy of as crisp as you would like it and has given off plenty of fat. If there is more than 1 to 2 tablespoons of fat in the pan, remove the rest.
- If you will be cooking your stems, add them to the skillet now, along with the garlic. If not, just add the garlic. Cook, stirring occasionally, for two minutes.
- Add the greens to the skillet and stir (preferably with tongs) to coat all the greens with a bit of bacon fat. For relatively tender greens (all but collards and kale): Cook uncovered until the greens are just shy of desired tenderness. Add the cider vinegar and cook for one minute more. For collards and kale: Cook uncovered for a few minutes, then add the stock or water and cider vinegar. Cover, lower the heat to maintain a simmer, and cook to desired tenderness, probably about 10 minutes. Season with salt and pepper.
- Place the greens in a bowl, crumble the feta cheese overtop, and serve.