Little bits of sweet raisins and nutty pine nuts make these Italian-style beet greens (biete da orta) an interesting way to eat your greens. They’re dense with flavor and a special treat. Beet greens are loaded with vitamins and you will love their earthy, sweet flavor in this traditional dish.
Beet leaves still attached to the bulbs draw moisture from the roots, so if you aren’t going to eat them right away, cut the greens off near the top of the bulbs and store them in a plastic bag for up to 3 days. If you can’t find beet greens, Swiss chard or spinach can be substituted in this recipe.
Serves 4
Time: 15 minutes
3 tablespoons raisins or currants
8 cups coarsely chopped beet greens with the stems
3 tablespoons olive oil
2 large garlic cloves, minced or pressed
3 tablespoons pine nuts
Salt and freshly ground black pepper
In a small bowl, cover the raisins or currants with hot water and set aside to soften.
Put the greens into a large pot and cover with water. Bring to a boil, remove from the heat, stir, and let sit until the greens are wilted. Drain in a colander. (Save the liquid to add to a soup or smoothie.) When cool enough to handle, thoroughly squeeze out excess liquid. Drain the raisins.
In a large skillet on medium heat, warm the oil and briefly cook the garlic and pine nuts until both are lightly golden. Stir in the softened raisins. Add the greens and stir until coated with oil and hot. Season with salt and pepper to taste and serve.
Beet greens are loved all over the Mediterranean and are a traditional ingredient in many Sephardic Jewish recipes. For a delicious Jewish-Italian twist, add the juice and zest of half of a lemon to the finished greens.
Beet Greens with Raisins and Pine Nuts is a natural with Mediterranean foods, such as Spaghetti with Olives and Lemon. But a dish this easy and healthful can complement many cuisines. Try it next to Beet Burgers, Scalloped Potatoes and Mushrooms, or Mushroom-Stuffed Winter Squash.