Kale & Beet Greens with Aunt Patty's Maguey Syrup
1 Tbsp Aunt Patty’s Organic Olive Oil
6 cloves of garlic
1 bunch beet greens—wash, remove stems and cut into pieces
1/2 red onion, sliced
3 strips of bacon, diced
1 bunch kale—remove stems, cut into pieces
2 Tbsp rice vinegar
2 Tbsp Aunt Patty’s Maguey Syrup
Salt and Pepper to taste
Heat olive oil in a pan on low. Add garlic, beet stems, onion and bacon. Mix ingredients, cover and let simmer for 10 minutes.
Increase heat to medium temperature and add kale. Sautée for 3 minutes.
Add the beet greens and continue sautéing for another 3-4 minutes.
Remove from heat. Sprinkle vinegar and maguey uniformly over the mixture and fold in. Salt and pepper to taste.
This can be used as a vegetable bed for a protein such as grilled salmon, steak or chicken.
Submitted by Rita, Sales Department at #glorybee
#auntpattys #maguey