Cut greens off beets; discard stems and chop leaves.
In a large skillet, cook bacon over medium until golden brown, 6 minutes.
With a slotted spoon, transfer to a plate; pour off all but 1 teaspoon fat from skillet.
Add scallions and cook until softened, 1 minute.
In two batches, add beet leaves and cook until tender, 5 minutes.
Season with salt and pepper and stir in bacon.
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|Serving Size: 1 Serving (122g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 114 (72%)|
|Amt Per Serving||% DV|
|Total Fat 12.7g||17 %|
|Saturated Fat 4.2g||21 %|
|Monounsaturated Fat 5.6g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 18.9mg||6 %|
|Sodium 7258.7mg||250 %|
|Potassium 301.4mg||8 %|
|Total Carbohydrate 7.2g||2 %|
|Dietary Fiber 2.1g||9 %|
|Sugars, other 5.1g|
|Protein 4.5g||6 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 159
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