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.
GREEN KALE WITH RAISINS & TOASTED PINE NUTS
Nice combination of kale, raisins & pine nuts. I sometimes add a hint of cinnamon. Loaded with iron.
Provided by Bergy
Categories Lunch/Snacks
Time 20m
Yield 2-3 serving(s)
Number Of Ingredients 7
Steps:
- To toast the pine nuts place them on a cookie sheet in a 325°F oven for about 5 minutes, be careful they burn easily.
- Bring water to boil in a skillet with a tight fitting lid, add kale and cook for approximately 5 minutes of until the kale is just tender, drain& set aside.
- Rinse out the skillet, dry, add olive oil and heat over medium heat, add garlic and saute for 30 seconds, add raisins and stir for about 30 seconds.
- The raisins should be glossy and slightly puffed.
- Add kale, stir, season and saute until heated through.
- Garnish with the pine nuts and serve.
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