The combination of sweet raisins, salty capers, and savoury pine nuts turns this simple side into a thing of beauty. If you don’t have beet greens, use any hardy greens, from chard to collards to chicory (even though they don’t start with a “B”).
Toasted pine nuts
Untoasted nuts will be bland, so toast them by baking them in a 350 F (190 C) oven for 3 to 5 minutes, until golden. Or, if you’re brave, heat them in a small skillet over medium-low heat for 5 minutes or so, shaking the pan frequently so they don’t burn. For a nut-free alternative, use toasted sunflower seeds.
Sicilian-Style Beet Greens with Raisins, Capers, and Pine Nuts
Ingredients
- 3 Tbsp (45 mL) raisins, chopped if large
- 3 Tbsp (45 mL) white wine, lemon juice, or water
- 1 bunch beet greens, stalks reserved for another recipe, leaves roughly chopped
- 1 tsp (5 mL) extra-virgin olive oil
- 1 garlic clove, peeled and finely chopped
- 2 tsp (10 mL) capers, rinsed, drained, and chopped
- 1 Tbsp (15 mL) pine nuts, toasted
Nutrition
Per serving:
- calories68
- protein2 g
- total fat 3 g
- sat. fat0 g
- total carbohydrates9 g
- sugars5 g
- fibre3 g
- sodium173 mg
Directions
01
In small bowl, soak raisins in white wine or lemon juice for 10 minutes to plump.
02
Bring a large pot of water to boil. Add greens and cook for 3 minutes. Drain and rinse under cold water or plunge greens into bowl of ice water. Drain again.
03
In medium skillet, heat oil over medium-low. When hot, add garlic. Cook for 4 minutes, making sure garlic doesn’t burn. Add capers and raisins with soaking liquid. Stir in beet greens until liquid evaporates and sizzling stops. Serve sprinkled with toasted pine nuts.
