Beet Greens With Raisins and Pine Nuts

Recipe by COOKGIRl
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 15mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 13
    cup dark raisin (I've also subbed currants and dried prunes)
  • 1
    slice crusty bread (I used day old French bread)
  • 3
    tablespoons olive oil
  • 14
  • 1 14
    lbs organic beet leaves, washed, stalks removed, chopped
  • 1
    pinch allspice (my addition)
  • 2
    garlic cloves, peeled and minced or 2 stalks garlic, whistles chopped small
  • salt & freshly ground black pepper, to taste
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DIRECTIONS

  • Note: you don't need to remove the beet green stalks unless they are woody and/or thick.
  • Place the raisins in a small heat proof bowl. Pour boiling water over the raisins and let soak for 10 minutes. Drain.
  • Meanwhile, cut the bread slice up into small cubes. (Directions say to discard the crust but I don't do that because I consider it a waste).
  • Heat up 2 tablespoons of the olive oil on medium heat and saute the bread cubes until golden. Drain.
  • Heat the remaining olive oil in the pan and saute the pine nuts until they begin to turn golden color.
  • Add the beet greens, allspice and garlic.
  • Cook quickly (lower heat if necessary to avoid burning) and cook just until beet greens start to wilt.
  • Stir in the drained raisins and season with salt and pepper to taste.
  • Transfer the greens to a serving platter.
  • Sprinkle with the croutons and serve hot.
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