Portion Size: ½ cup 

Ingredients: Yields: 8 servings

Ingredients	Notes:
4 cups beet greens	Washed, peeled, trimmed and chopped
1 tablespoon olive oil
¼ cup onion, chopped	Washed, peeled and diced
2 large garlic cloves	Washed, peeled and minced
¾ cup water
1 tablespoon granulated sugar
¼ teaspoon black pepper
¼ cup cider vinegar

Directions:

Steps:	Directions:	Critical Control Point / Quality Assurance
1	Wash the greens in a sink filled with cold water.
2	Drain greens and wash a second time. Drain greens and cut away any heavy stems. Cut leaves into bite-sized pieces. Set aside.
3	Add onions, cook over medium heat 5 to 7 minutes, stirring occasionally, until onions soften and start to brown. Stir in garlic.
4	Add water to the hot pan, stirring to loosen any particles from bottom of pan. Stir in sugar and pepper and bring mixture to a boil.
5	Stir in greens. Cover with lid and cook until wilted, about 3- 5 minutes.	Cook until internal temperature reaches 135°F.