-Hard boil 4 eggs, then peel and quarter them.

-Slice the stems off, wash and dry 1 bunch of beet greens.

-Cut 8 slices thick bacon into ½ inch pieces and cook until crisp.

-Pour all of the bacon fat into a heatproof bowl and then return 3 TBS of bacon fat to the pan.

-Stir in 1-2 minced garlic cloves and cook for another 15 seconds.

-Add 3 TBS cider vinegar and then remove the skillet from the heat.

-Scrape the bottom of the pan to loosen the browned bits and then pour the hot dressing over the greens.

-Add the bacon and toss until the greens are slightly wilted.

-Divide the greens on plates and top with the egg quarters. Serve immediately.