Beet Greens With Raisins and Pine Nuts
- Ready In:
- 15mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 1⁄3 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
- 1⁄4 cup pine nuts
- 1 1⁄4 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
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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Reviews
-
This was really great. I got some fresh beets from my local farm CSA, but they came with the green tops which I had never cooked before. I decided to try this recipe, swapping out the pricey pine nuts with walnuts. Really delicious...I think I enjoyed this more than the beets themselves! Other than the pine nuts, I wouldn't change a thing.
RECIPE SUBMITTED BY
COOKGIRl
United States