Beet Greens With Golden Raisins And Pine Nuts Recipe - Cooking Index
Beet Greens With Golden Raisins And Pine Nuts Recipe - Cooking Index
| 3/4 lb | 340g / 11oz | Beet greens - rinsed well |
| = (abt 3 lbs beets) | ||
| 1 tablespoon | 15ml | Pine nuts |
| 1 tablespoon | 15ml | Golden raisins |
| 6 | Imported black olives - (to 8) - pitted, chopped | |
| = (such as Kalamata) | ||
| 1 | Garlic clove - finely chopped (large) | |
| 2 tablespoons | 30ml | Extra-virgin olive oil |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| Water - as needed |
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.
This recipe yields 2 servings.
Each serving: 250 calories; 788 mg sodium; 0 cholesterol; 20 grams fat; 3 grams saturated fat; 16 grams carbohydrates; 6 grams protein; 5.36 grams fiber.
Description:
"{Cime Di Rape Con Uve Sultanine E Pignoli}"
Source:
The Los Angeles Times, 01-23-2002
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