Beet Greens With Raisins And Pine Nuts – a delicious recipe with dark raisin, crusty bread, olive oil, nuts, beet leaves, allspice. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Note: you don't need to remove the beet green stalks unless they are woody and/or thick.
2
Place the raisins in a small heat proof bowl. Pour boiling water over the raisins and let soak for 10 minutes. Drain.
3
Meanwhile, cut the bread slice up into small cubes. (Directions say to discard the crust but I don't do that because I consider it a waste).
4
Heat up 2 tablespoons of the olive oil on medium heat and saute the bread cubes until golden. Drain.
5
Heat the remaining olive oil in the pan and saute the pine nuts until they begin to turn golden color.
6
Add the beet greens, allspice and garlic.
7
Cook quickly (lower heat if necessary to avoid burning) and cook just until beet greens start to wilt.
8
Stir in the drained raisins and season with salt and pepper to taste.
9
Transfer the greens to a serving platter.
10
Sprinkle with the croutons and serve hot.
275
kcal
Calories
21
g
Fat
18
g
Carbs
5
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1/3 cup dark raisin (I've also subbed currants and dried prunes), 1 slice crusty bread (I used day old French bread), 3 tablespoons olive oil, 1/4 cup pine nuts, and more.
Yes, Beet Greens With Raisins And Pine Nuts falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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