The combination of sweet raisins, salty capers, and savory pine nuts turns this simple side into a thing of beauty. If you don’t have beet greens, use any hardy greens, from chard to collards to chicory (even though they don’t start with a “B”).
Toasted pine nuts
Untoasted nuts will be bland, so toast them by baking them in a 350 F oven for 3 to 5 minutes, until golden. Or, if you’re brave, heat them in a small skillet over medium-low heat for 5 minutes or so, shaking the pan frequently so they don’t burn. For a nut-free alternative, use toasted sunflower seeds.
Other benefits of these dark green Bs
Broccoli and Brussels sprouts are especially high in vitamin C, as are their greens. And while beetroot—the bulbous part of the plant––is also good for you, beet greens are even higher in vitamins A, C, E, and K, as well as phosphorus, calcium, and magnesium. In addition, broccoli, Brussels sprouts, and beet greens are
- good for the bones
- high in fiber and potassium
- full of beta-carotene, which is good for your eyes
- low glycemic index foods
- helpful in combatting inflammation
- good for keeping cartilage between your joints healthy, reducing joint pain
- 3 Tbsp raisins chopped if large
- 3 Tbsp white wine lemon juice, or water
- 1 leaves bunch beet greens stalks reserved for another recipe,roughly chopped
- 1 tsp extra-virgin olive oil
- 1 garlic clove peeled and finely chopped
- 2 tsp capers rinsed, drained, and chopped
- 1 Tbsp pine nuts toasted
- In small bowl, soak raisins in white wine or lemon juice for 10 minutes to plump.
- Bring a large pot of water to boil. Add greens and cook for 3 minutes. Drain and rinse under cold water or plunge greens into bowl of ice water. Drain again.
- In medium skillet, heat oil over medium-low. When hot, add garlic. Cook for 4 minutes, making sure garlic doesn’t burn. Add capers and raisins with soaking liquid. Stir in beet greens until liquid evaporates and sizzling stops. Serve sprinkled with toasted pine nuts.
Per serving: 68 calories; 2 g protein; 3 g total fat (0 g sat. fat); 9 g total carbohydrates (5 g sugars, 3 g fiber); 173 mg sodium
