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Sicilian-Style Beet Greens with Raisins, Capers, and Pine Nuts

Serves 4


    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


      • 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


      Per serving:

      • calories68
      • protein2 g
      • total fat 3 g
        • sat. fat0 g
      • total carbohydrates9 g
        • sugars5 g
        • fibre3 g
      • sodium173 mg



      In small bowl, soak raisins in white wine or lemon juice for 10 minutes to plump.


      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.


      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.



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