Sicilian-Style Beet Greens with Raisins, Capers, and Pine Nuts
Servings 4 people
Ingredients
- 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
Instructions
- 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.
Notes
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