Greens with Bacon and Pickled Onions
What you need
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Bunch (beet) greens
2 cloves garlic
1 small onion
2 shallots (optional)
2 pieces bacon
Butter
2 tblspns vinegar
Dash sherry
1/2 tblsn sugar
How to do it
Chop onion and shallots into smallish pieces. Start them frying over medium heat in butter. Let them cook, stirring once in a while, while you do everything else. Stop them once carmelized and some pieces starting to burn slightly. This should be roughly when the greens are starting to fry. Then mix vinegar, sugar, and sherry in a bowl, and put the onion/shallot mixture in there to soak for a bit.
Chop steps off of greens, chop stems into smallish pieces, chop leaves roughly. Chop garlic into small to medium pieces. Fry bacon in another pan (I tried cutting first then frying, and flipping everything was a pain, so probably fry whole and then chop into small (1/4 inch) pieces later). When bacon is good, remove. Fry stems of greens in the bacon grease until they start to get tender. Add garlic. When garlic starts to look good, add greens. Stir and cook until greens are right.
Remove onions from pickling sauce. Mix onions, bacon, greens.