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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!


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  1. Place the raisins in a small heat proof bowl
  2. Pour boiling water over the raisins and let soak for 10 minutes
  3. Drain
  4. Meanwhile
  5. Cut the bread slice up into small cubes
  6. Heat up 2 tablespoons of the olive oil on medium heat and saute the bread cubes until golden
  7. Drain
  8. Heat the remaining olive oil in the pan and saute the pine nuts until they begin to turn golden color
  9. Add the beet greens
  10. Allspice and garlic
  11. Cook quickly and cook just until beet greens start to wilt
  12. Stir in the drained raisins and season with salt and pepper to taste
  13. Transfer the greens to a serving platter
  14. Sprinkle with the croutons and serve hot

Step 12

Total Time in Minute 15

Ingredients Count 8

cooking beet greens with raisins and pine nuts

See More Relate Photo


Dark raisin

Crusty bread

Olive oil

Pine nuts

Beet leaves


Garlic cloves

Salt & freshly ground black pepper

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