Best Beet Greens With Raisins And Pine Nuts Recipes

BEET GREENS WITH RAISINS AND PINE NUTS

Steps:

• Note: you don't need to remove the beet green stalks unless they are woody and/or thick.
• Place the raisins in a small heat proof bowl. Pour boiling water over the raisins and let soak for 10 minutes. Drain.
• 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).
• Heat up 2 tablespoons of the olive oil on medium heat and saute the bread cubes until golden. Drain.
• Heat the remaining olive oil in the pan and saute the pine nuts until they begin to turn golden color.
• Add the beet greens, allspice and garlic.
• Cook quickly (lower heat if necessary to avoid burning) and cook just until beet greens start to wilt.
• Stir in the drained raisins and season with salt and pepper to taste.
• Transfer the greens to a serving platter.
• Sprinkle with the croutons and serve hot.

BEETS WITH PINE NUTS, SWISS CHARD AND BEET GREENS

Steps:

• Preheat oven to 375 degrees. Trim the stalks from the beets and place them, in their skins, on a sheet of aluminum foil. Bake them for about an hour and a half, or until they are tender when pierced with a sharp knife. Cool and slip off the skins and cut the beets in one-and-a-half-inch cubes.
• Meanwhile, place the pine nuts in a small pan and roast them until they are golden (about 10 minutes).
• Remove the stalks from Swiss chard and beet greens. Saute Swiss chard leaves and beet greens in the peanut oil or vegetable oil until wilted, which will have to be done in two batches. Place in a serving dish and keep warm if serving right away.
• Combine the olive oil with the garlic, mustard and vinegar. Press down on the garlic with the tines of a fork to extract the juice. Remove the garlic and season the dressing with salt and pepper to taste. Pour the dressing over the beets, toss and correct seasoning. Place the beets on top of the greens and sprinkle with pine nuts. Serve warm or at room temperature; do not refrigerate.

SIMPLE AND DELICIOUS BEET GREENS

Steps:

• Bring a large pot of lightly salted water to a boil. Add the beet greens, and cook uncovered until tender, about 2 minutes. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the greens are cold, drain well, and coarsely chop.
• Heat the olive oil in a large skillet over medium heat. Stir in the garlic and red pepper flakes; cook and stir until fragrant, about 1 minute. Stir in the greens until oil and garlic is evenly distributed. Season with salt and pepper. Cook just until greens are hot; serve with lemon wedges.

LEMON & BUTTER BRAISED BEET GREENS

Steps:

• Heat the oil and butter in a large skillet or Dutch oven over low heat, and add the garlic.
• Cook gently, stirring frequently, until the garlic is fragrant but does not take on any color.
• Add the moist greens, raise the heat to medium-high, and cover the pan. Cook until the greens wilt, about 2 minutes, shaking the pan once or twice.
• Remove the cover; if there's any excess liquid, cook until it evaporates.
• Toss the greens with the lemon juice, salt, and pepper, and serve hot.

ROASTED BEETS AND SAUTEED BEET GREENS

Steps:

• Preheat the oven to 350 degrees (175 degrees C). Wash the beets thoroughly, leaving the skins on, and remove the greens. Rinse greens, removing any large stems, and set aside. Place the beets in a small baking dish or roasting pan, and toss with 2 tablespoons of olive oil. If you wish to peel the beets, it is easier to do so once they have been roasted.
• Cover, and bake for 45 to 60 minutes, or until a knife can slide easily through the largest beet.
• When the roasted beets are almost done, heat the remaining 2 tablespoons olive oil in a skillet over medium-low heat. Add the garlic and onion, and cook for a minute. Tear the beet greens into 2 to 3 inch pieces, and add them to the skillet. Cook and stir until greens are wilted and tender. Season with salt and pepper. Serve the greens as is, and the roasted beets sliced with either red-wine vinegar, or butter and salt and pepper.

FARFALLE WITH GOLDEN BEETS, BEET GREENS AND PINE NUTS

Steps:

• Heat heavy large skillet over medium heat. Add pine nuts and stir until lightly toasted, about 3 minutes. Transfer to small bowl. Add 2 tablespoons oil and onions to same skillet and sauté until beginning to soften and turn golden, about 10 minutes. Reduce heat to medium-low and continue to sauté until onions are tender and browned, about 30 minutes longer. Add garlic and stir 2 minutes. Scatter beet greens over onions. Drizzle remaining 2 tablespoons oil over; cover and cook until beet greens are tender, about 5 minutes.
• Meanwhile, cook beets in large pot of boiling salted water until tender, about 10 minutes. Using slotted spoon, transfer beets to medium bowl. Return water to boil. Add pasta to beet cooking liquid and cook until tender but still firm to bite, stirring occasionally. Drain, reserving 1 cup pasta cooking liquid. Return pasta to pot.
• Stir onion-greens mixture and beets into pasta. Add pasta cooking liquid by 1/4 cupfuls to moisten. Season with salt and coarsely ground black pepper. Stir in 1/3 cup Parmesan cheese. Divide pasta among shallow bowls. Sprinkle with pine nuts. Serve, passing additional cheese.