I love beets and eat them all the time, and there's nothing worse than throwing away all the beautiful, leafy green tops. The beet greens have an delicious earthy taste, and the coconut oil/maple syrup combo gives it sweeter finish. This is a really nice winter/cold weather vegetable dish and can be prepared in less than 15 minutes.
If you can't find the beef bacon, you can use a piece of thick cut pork bacon, just decrease the coconut oil a bit. If you don't have access to beet greens, you can use collard greens or chard. If you have a juicer, beet greens are great in green juice blends!
Beet greens from 9 very large beets
1 large piece uncured beef bacon (I found mine at Trader Joe's), diced
1 tbs coconut oil
1 medium onion, diced
2 garlic cloves, minced
1/4 cup water
1 tsp sea salt
1 tbs Grade B maple syrup
Wash the beet greens very well and drain, then chop into small pieces, leaving the bigger parts of the stems out. In a large sauce pan, heat the coconut oil and brown bacon. Add the onions and garlic and saute about 2-4 minutes, stirring occasionally. Add water, beet greens, and maple syrup to the pan. Bring to a boil, cover and simmer for about 7 minutes until greens are tender.