Yield: 4 to 6 servings
Cook Time: 2 hours
1 cup balsamic vinegar
1 bunch of beets (about 5), peeled and chopped into 1” chunks
2 tablespoons olive oil
1 small onion, chopped
2 cloves garlic, minced
1 green bell pepper, seeds, stem and veins removed, chopped
Salt and pepper to taste
1 bunch collard greens, chopped
Start your reduction several hours before you plan to serve, or make ahead of time. Bring 1 cup of balsamic vinegar to a boil in a saucepan and reduce to low heat, simmering until thickened and reduced to about 1/4 cup, about 1 ½ hours.
To roast beets, preheat oven to 375˚F and line a sheet pan with foil. Arrange beet pieces in an even, single layer and roast until slightly shrunken and bubbly, about 15 minutes. Remove from oven and set aside.
Heat oil in a large, high-edged skillet over medium heat. Saute onion, garlic, and green pepper until soft, about 7 minutes. Stir in roasted beets, salt, and pepper. Add chopped greens, tossing to combine. Cover and cook until wilted and tender, about 10 minutes. Remove from heat.
Drizzle individual servings with balsamic reduction before serving.