Beets With Pine Nuts Swiss Chard And Beet Greens Recipes
BEET GREENS WITH GOLDEN RAISINS AND PINE NUTS (CIME DI RAPE CON UVE SULTANINE E PIGNOLI) RECIPE
Sputnik came to mind the first time I bought kohlrabi, that odd-looking member of the cabbage family, with its enlarged corm and stems shooting upward all in the same direction. Buy a kohlrabi, cut off the leaves and you will see what I mean.Although the famous Russian satellite eventually came crashing to Earth, my kohlrabi did not--it was very well received by my gaggle of then-young children. Kohlrabi has turned into one of my favorite vegetables because it's so easy to prepare, it's mild tasting and I like the idea that it is uncommon.But, as with some other vegetables, after preparing it I had a few spare parts left over. In the case of kohlrabi, it was the leaves, and I couldn't bring myself to throw them out, because a little taste had convinced me that they had the potential to be pretty good eating. But what to do with them?I searched my library for kohlrabi leaf recipes and ... nothing. Well, for years I have been traveling in and writing about the Mediterranean. And if there is one thing that is true about Mediterranean food, it's that nothing, and I mean nothing, gets thrown away.I first tried kohlrabi leaves in a spaghetti alla carbonara my kids had been asking me to fix. I decided to toss them in too, really just to get rid of them. But the resulting dish was so good it became part of my repertoire. The mild, vaguely cabbagey tasting leaves added a delicate flavor to the creamy sauce.And that got me to thinking about all the other vegetable parts I throw away that must be useful for something other than the compost heap.Take, for instance, those thick white or red stems of the Swiss chard that cookbooks always tell us to strip the leaves from. Or the equally thick stems of broccoli, the roots of spinach or the leaves from beets, turnips and radishes.They're all edible--and not just edible but delicious, with a texture and flavor that is different enough from the familiar that you almost get the feeling you're eating an entirely new vegetable.Not all of the parts are as unusual as kohlrabi leaves. Because Swiss chard regenerates its leaves so copiously, even with heavy harvesting, it's the leaves most cooks concentrate on (plus, because the leaves are so hardy, they can stand up to all manner of soups and stews). But Middle Easterners have come up with ingenious ways of using the stalks as well.Some cooks use them to make soups and stocks, but they also can be pureed and mixed with tahineh for a hummus-like dip called silq bil-tahina. It's usually served as part of a Lebanese-style mezze table, where a variety of small plates filled with appetizing foods are served, usually as the entirety of the meal. The spread tastes like a lighter version of hummus. If you use red chard stems, it will be a beautiful pinkish crimson color.I also like to use Swiss chard stems in gratins and in my twist on French onion soup, where I use them instead of onions (keeping the baked layer of cheese on top).At the other end of the spectrum are beet greens. They are socommon, yet many people do not cook them, put off by their bitter taste.But beet greens can be made less bitter by cooking them the way they're done in southern Italy. In Apulia, the beet greens are stewed with golden raisins and pine nuts and then served at room temperature in a dish that is popular during the hot summer months. I usually serve it with an assortment of other room-temperature vegetable preparations or with a piece of grilled lamb. This dish can also be made with turnip or radish tops.Because the tops of beets, turnips and radishes are so bitter, cooks have come up with a number of ways to make them more palatable. Bitter greens can be cooked in vinegar and sugar to create a sweet-sour effect, or their bitterness can be balanced by cooking them with lots of strong-flavored aromatics, such as garlic, herbs or spices.Sometimes the best way to use tough, hardy leaves like this is in stews. The long simmering will make them more tender, and combining them with other ingredients makes them seem milder.One vegetable part that had always been thrown away even by a cook as thrifty as me is spinach roots and stems. Who would want to eat them? Well, for one, the Turks. Ispanak koku salatasi is a salad made from the roots and stems of young spinach plants. They are first cleaned and then steamed to soften them.The first time I had it was at a roadside eatery in Seljuk, a town near Izmir. I thought it odd then and I think it odd now, but darned if it isn't good, especially when you make it with honey and poppy seeds. Another way to use the spinach roots and stems is chopped up in a rice pilaf.Probably my favorite easy but uncommon hors d'oeuvre is cookbook author Martha Rose Shulman's marinated broccoli stems. She always serves them at parties as an accompaniment to drinks, and I'm usually the culprit who eats them all.I use broccoli stems in other ways as well. One fairly elaborate pasta is made by peeling the stems, cutting them into small sticks, boiling them, rolling them in grated cheese and inserting them in cooked macaroni. Then you layer the stuffed macaroni in a baking dish, cover it with ricotta or tomato sauce and bake it. You will not be unhappy.So many recipes call for broccoli florets that you might begin to feel guilty about throwing away those great meaty stems. Well, this is the solution. The results are so delicious you'll begin to think that all this really isn't too uncommon after all.*Wright is the author of "A Mediterranean Feast," the 2000 James Beard Foundation cookbook of the year, and the recently published "Mediterranean Vegetables."
Provided by Clifford A. Wright
Categories VEGETARIAN, VEGETABLES
Time 25m
Yield Serves 2
Number Of Ingredients 9
Steps:
- Place the greens in a large skillet over high heat with only the water adhering to them from their last rinsing. Cook, stirring occasionally until they wilt, about 4 to 5 minutes. Do not overcook; they should remain bright green. Place the greens in a strainer and run cold water over them. Press out as much water as possible from the greens and cut them in half.
- Return the greens to the skillet with the pine nuts, raisins, olives, garlic, olive oil and salt and pepper to taste. Turn the heat to medium-high, add 3 tablespoons of water and continue cooking until soft, but still green, about 6 minutes, tossing frequently. Remove the greens from the skillet, let them come to room temperature and serve.
SWISS CHARD WITH BEETS
-Taste of Home Test Kitchen
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Cut stems from chard; coarsely chop stems and leaves separately. Fill a Dutch oven with water; bring to a boil. Add chard leaves. Return to a boil; cook for 1-2 minutes or just until tender. Drain and rinse in cold water; set aside., In a large skillet, saute the onion, garlic, salt, pepper and chard stems in oil for 10-15 minutes or until tender. Gently squeeze excess moisture from chard leaves. Add leaves and beets to skillet; saute for 1 minute. Add lemon juice; heat through. Just before serving, sprinkle with feta cheese and walnuts. ,
Nutrition Facts : Calories 172 calories, Fat 11g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 791mg sodium, Carbohydrate 13g carbohydrate (6g sugars, Fiber 4g fiber), Protein 8g protein.
SWISS CHARD WITH BEETS, GOAT CHEESE, AND RAISINS
Provided by Roberto Santibañez
Categories Garlic Onion Tomato Side Roast Christmas High Fiber Goat Cheese Raisin Beet Winter Chard Jalapeño Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 12 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 400°F. Wrap beets individually in foil. Roast until beets are tender, about 1 hour. Cool. Peel beets, then cut into 1/2-inch cubes. (Can be prepared 2 days ahead. Cover; chill.)
- Fold Swiss chard leaves in half lengthwise and cut stalks away from leaves. Cut leaves coarsely into 1-inch pieces. Slice stalks thinly crosswise. Reserve stalks and leaves separately. Cook chopped leaves in large pot of boiling salted water until just tender, about 1 minute. Drain and reserve.
- Heat oil in heavy large pot over high heat. Add sliced stalks; sauté until starting to soften, about 8 minutes.
- Add onion and next 3 ingredients; sauté 3 minutes. Add drained tomatoes and 1 cup raisins. Reduce heat to medium and simmer until vegetables are soft, stirring occasionally, about 15 minutes.
- Add chard leaves to pot; stir to heat through. Remove from heat; add lime juice and stir to blend. Season to taste with salt and pepper. Transfer chard mixture to large platter. Sprinkle with beets, goat cheese, pine nuts, and remaining 2 tablespoons raisins. Serve warm or at room temperature.
ROASTED BEETS WITH PINE NUTS AND PARMESAN
Provided by Mark Bittman
Time 2h
Number Of Ingredients 5
Steps:
- Heat the oven to 400.
- Wash 2 pounds beets, wrap each in foil and put on a baking sheet.
- Roast until a knife pierces each with little resistance, 45 to 90 minutes.
- When the beets are cool enough to handle, peel, and cut into chunks; toss with pine nuts, shaved Parmesan, lemon juice, olive oil.
- Garnish: Parsley.
FARFALLE WITH GOLDEN BEETS, BEET GREENS AND PINE NUTS
Provided by Jeanne Thiel Kelley
Categories Pasta Vegetarian Low Cal High Fiber Dinner Pine Nut Beet Healthy Potluck Bon Appétit Pescatarian Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 4 to 6 servings
Number Of Ingredients 7
Steps:
- Heat heavy large skillet over medium heat. Add pine nuts and stir until lightly toasted, about 3 minutes. Transfer to small bowl. Add 2 tablespoons oil and onions to same skillet and sauté until beginning to soften and turn golden, about 10 minutes. Reduce heat to medium-low and continue to sauté until onions are tender and browned, about 30 minutes longer. Add garlic and stir 2 minutes. Scatter beet greens over onions. Drizzle remaining 2 tablespoons oil over; cover and cook until beet greens are tender, about 5 minutes.
- Meanwhile, cook beets in large pot of boiling salted water until tender, about 10 minutes. Using slotted spoon, transfer beets to medium bowl. Return water to boil. Add pasta to beet cooking liquid and cook until tender but still firm to bite, stirring occasionally. Drain, reserving 1 cup pasta cooking liquid. Return pasta to pot.
- Stir onion-greens mixture and beets into pasta. Add pasta cooking liquid by 1/4 cupfuls to moisten. Season with salt and coarsely ground black pepper. Stir in 1/3 cup Parmesan cheese. Divide pasta among shallow bowls. Sprinkle with pine nuts. Serve, passing additional cheese.
BEETS WITH PINE NUTS, SWISS CHARD AND BEET GREENS
Provided by Moira Hodgson
Categories side dish
Time 2h
Yield 8 to 10 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees. Trim the stalks from the beets and place them, in their skins, on a sheet of aluminum foil. Bake them for about an hour and a half, or until they are tender when pierced with a sharp knife. Cool and slip off the skins and cut the beets in one-and-a-half-inch cubes.
- Meanwhile, place the pine nuts in a small pan and roast them until they are golden (about 10 minutes).
- Remove the stalks from Swiss chard and beet greens. Saute Swiss chard leaves and beet greens in the peanut oil or vegetable oil until wilted, which will have to be done in two batches. Place in a serving dish and keep warm if serving right away.
- Combine the olive oil with the garlic, mustard and vinegar. Press down on the garlic with the tines of a fork to extract the juice. Remove the garlic and season the dressing with salt and pepper to taste. Pour the dressing over the beets, toss and correct seasoning. Place the beets on top of the greens and sprinkle with pine nuts. Serve warm or at room temperature; do not refrigerate.
Nutrition Facts : @context http, Calories 316, UnsaturatedFat 18 grams, Carbohydrate 27 grams, Fat 22 grams, Fiber 8 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 807 milligrams, Sugar 17 grams, TransFat 0 grams
BEET GREENS WITH RAISINS AND PINE NUTS
From 'Vegetarian' by Linda Fraser with only a few small changes. Baby spinach or Swiss chard can be used instead of beet greens. Reminder: beet greens and Swiss chard require a little longer cooking time than baby spinach. For a less aggressive garlic presence, use mildly-flavored garlic whistles/scapes. Final comment: I thought the recipe was lacking something to take the dish to the next level. What pairs well with beets/beet greens? Ah, allspice!
Provided by COOKGIRl
Categories Greens
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- 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.
ROASTED BEETS AND RED CHARD GREENS
Provided by Chuck Hughes
Time 45m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Chuck Hughes' perfectly roasted beets tossed in with juicy red chard greens is a delicious and easy side dish that anyone can whip up.
- Wash the beets and greens, leaving the skins on. Remove the greens close to the roots, take off the stems and tear the beet greens into 2-inch pieces. Put aside.
- Drop the beets in salted boiling water and let simmer until tender, for 25 minutes. Drain the water and let them cool in cold water. Peel by rubbing them with a rag. Put aside. You can also use a peeler.
- When the beets are done, heat the olive oil in a skillet over medium-low heat. Add the shallot, garlic and beets and cook for 5 minutes. Add the red chard and the beet greens and cook for 1 minute, until the greens wilt. Add the butter and a little water and season with salt and pepper. Keep warm and serve with fried skate.
Nutrition Facts : Calories 163, Fat 10 grams, SaturatedFat 3 grams, Cholesterol 8 milligrams, Sodium 426 milligrams, Carbohydrate 17 grams, Fiber 4 grams, Protein 4 grams, Sugar 8 grams
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- Heat heavy large skillet over medium heat. Add pine nuts and stir until lightly toasted, about 3 minutes. Transfer to small bowl. Add 2 tablespoons oil and onions to same skillet and sauté until beginning to soften and turn golden, about 10 minutes. Reduce heat to medium-low and continue to sauté until onions are tender and browned, about 30 minutes longer. Add garlic and stir 2 minutes. Scatter beet greens over onions. Drizzle remaining 2 tablespoons oil over; cover and cook until beet greens are tender, about 5 minutes.
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- Separate stalks from the leaves; don't worry about drying them. Coarsely chop the leaves and cut the stalks into 1 1/2 to 2-inch lengths.
- Heat the olive oil in a large skillet set over medium high heat. Sauté the beet stalks and spices for 3 minutes, stirring occasionally. Add the garlic and sauté another minute, stirring constantly, then dump the stalks into a bowl.
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- Remove the stems from the greens, place them in a large bowl with water. Let them sit for 5 minutes. All the sand/dirt will fall to the bottom. Remove the greens, dump the water, and repeat until your greens have been washed thoroughly and no longer have dirt/sand on them.
- In a large sautéed pan (fitted with a lid) place the olive oil, butter, and garlic in the pan and cook for 1 minute (or until butter is melted) on high heat. Reduce the heat to medium and begin to add the greens. Place all the greens in the pan, put the lid on the pan and cook for 10 minutes. Greens should begin to wilt. Carefully stir, the greens (moving the top greens to the bottom and the bottom greens to the top). Cook an additional 5 minutes longer then serve.
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- Place the whole beets on a sheet of aluminum foil, drizzle with 1 tablespoon of the olive oil, seal the packet tightly and roast until they are easily pierced with a knife, 1 to 1-1/4 hours (depending on their size). When the beets are cool enough to handle, peel with a paring knife, cut into small cubes and set aside.
- While the beets roast, remove the thick stems from the beet greens and discard, then cut the leaves into bite-sized pieces. Remove the thick stems from the Swiss chard as well, but don't discard. Cut the chard leaves into bite-sized pieces, combine with the beet greens, rinse thoroughly, drain and pat dry. Slice the chard stems into 1/2-inch pieces, rinse, drain and set aside.
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