Step 1

1 In a heavy 5-quart Dutch oven, cook bacon over medium heat until crisp, 5 to 8 minutes. Transfer to paper towels.

Step 2

Add onion and salt to pot; sauté over medium heat until softened, about 5 minutes. Add garlic and red pepper flakes; sauté for 1 minute. Add beet greens by the handful and cook, stirring, until just wilted, about 2 minutes. Add juice, dates and vinegar; simmer until liquid has reduced and thickened and greens are tender, about 2 minutes.

Step 3

Spoon into a serving bowl, sprinkle with bacon and serve.