Sautéed Beet Greens with Raisins & Olives
This makes a delicious pasta sauce. Cook 8 ounces of fusilli or penne, drain and toss with the hot beet greens. Add a sprinkling of grated Parmesan cheese if you like.
  • 1/3 cup raisins
  • 1/2 cup boiling water
  • 2 tablespoons olive oil
  • 3 cloves garlic, peeled
  • 8 cups shredded beet greens (from about 3 bunches beets)
  • 1 teaspoon finely slivered orange zest
  • 1/2 teaspoon salt
  • 3 tablespoons chopped green olives
  • 2 tablespoons tomato paste

1. In a small heatproof bowl, combine raisins and boiling water. Let stand 10 minutes or until raisins are soft.

2. Meanwhile, in large skillet, heat oil over low heat. Add whole garlic cloves and cook, turning garlic as it colors, for 5 to 7 minutes or until soft. Remove garlic and mash with flat side of chef's knife; set aside.

3. Add beet greens, orange zest, and salt to pan and cook, stirring frequently, for 3 minutes or until beet greens are wilted. Add olives, tomato paste, raisins and their soaking liquid, and mashed garlic to pan and cook 5 minutes or until greens are tender.

Nutritional Information
Per serving: 138 calories, 8.3g total fat, 1.1g saturated fat, 6g monounsaturated fat, 0.7g polyunsaturated fat, 3.9g dietary fiber, 2g protein, 16g carbohydrate, 0mg cholesterol, 765mg sodium.
Good source of: beta carotene, lycopene, vitamin C.

Date Published: 09/19/2005 > Printer-friendly Version

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