Beet Greens With Raisins And Pine Nuts
- 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
- 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.
dark raisin, crusty bread, olive oil, nuts, beet leaves, allspice, garlic, salt
Taken from www.food.com/recipe/beet-greens-with-raisins-and-pine-nuts-376880 (may not work)