Beet Greens With Raisins And Pine Nuts

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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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Steps

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Place the raisins in a small heat proof bowl.

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Pour boiling water over the raisins and let soak for 10 minutes.

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Drain.

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Meanwhile , cut the bread slice up into small cubes.

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Heat up 2 tablespoons of the olive oil on medium heat and saute the bread cubes until golden.

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Drain.

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Heat the remaining olive oil in the pan and saute the pine nuts until they begin to turn golden color.

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Add the beet greens , allspice and garlic.

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Cook quickly and cook just until beet greens start to wilt.

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Stir in the drained raisins and season with salt and pepper to taste.

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Transfer the greens to a serving platter.

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Sprinkle with the croutons and serve hot.

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Ingredients

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dark raisin, crusty bread, olive oil, pine nuts, beet leaves, allspice, garlic cloves, salt & freshly ground black pepper