Sautéed Beet Greens with Raisins, Pine Nuts, and a Hint of Allspice
This vibrant dish combines tender sautéed beet greens with the sweetness of dark raisins and the rich nuttiness of pine nuts, creating an irresistible combination of flavors and textures. Inspired by Linda Fraser's 'Vegetarian', this recipe introduces a dash of allspice to elevate the earthiness of the greens further. Perfect as a side dish or a light main, it's great with crusty bread for a satisfying meal. You can easily swap beet greens for baby spinach or Swiss chard, keeping in mind that the latter will require slightly longer cooking time. Whether you're using traditional garlic or the milder garlic scapes, this dish is sure to impress. Serve it hot for a fresh burst of flavor!
N/A
Servings
N/A
Calories
9
Ingredients
Ingredients
Dark raisins
1/3 cup (soaked and drained)
Crusty bread
1 slice (cut into small cubes (crust included))
Olive oil
3 tablespoons (divided)
Pine nuts
1/4 cup (toasted)
Organic beet greens
1 1/4 lbs (washed, stalks removed, chopped)
Allspice
1 pinch (added to the greens)
Garlic cloves
2 (peeled and minced (or 2 stalks garlic scapes, chopped small))
Salt
to taste
Freshly ground black pepper
to taste
Instructions
1
Start by placing the raisins in a small heatproof bowl. Pour boiling water over them and let them soak for about 10 minutes. After soaking, drain the raisins and set them aside.
2
While the raisins are soaking, cut the crusty bread into small cubes, keeping the crust for added texture.
3
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the bread cubes and sauté them until they are golden brown and crispy, about 4-5 minutes. Once done, remove them from the pan and set aside on paper towels to drain any excess oil.
4
In the same skillet, add the remaining tablespoon of olive oil and heat it over medium heat. Add the pine nuts and sauté for 2-3 minutes, or until they start to turn golden brown, stirring frequently to prevent them from burning.
5
Next, add the chopped beet greens, allspice, and minced garlic (or chopped garlic scapes) to the pan. Sauté the mixture, stirring occasionally, until the beet greens are wilted, about 3-5 minutes. If needed, lower the heat to avoid burning the garlic.
6
Once the beet greens are wilted, stir in the drained raisins. Season the mixture with salt and freshly ground black pepper to taste.
7
Transfer the sautéed beet greens to a serving platter. Top with the crispy croutons and serve hot for the best flavor.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main vegetable used in this recipe?
The main vegetable used is 1 1/4 lbs of organic beet greens.
How should I prepare the raisins?
Soak 1/3 cup of dark raisins in boiling water for 10 minutes, then drain them.
Can I substitute beet greens with something else?
Yes, you can easily swap beet greens for baby spinach or Swiss chard.
How do I make the croutons for this dish?
Sauté small cubes of crusty bread in 2 tablespoons of olive oil until golden brown and crispy.
What type of oil is recommended?
The recipe recommends using 3 tablespoons of olive oil, divided for different stages of cooking.
Are the pine nuts toasted?
Yes, the pine nuts are sautéed in olive oil for 2-3 minutes until they start to turn golden brown.
How much allspice should I add?
A single pinch of allspice is used to elevate the earthiness of the greens.
Can I use garlic scapes instead of cloves?
Yes, you can substitute the 2 garlic cloves with 2 stalks of chopped garlic scapes.
Should I remove the crust from the bread?
No, keeping the crust on the bread cubes is recommended for added texture.
How long do the raisins need to soak?
The raisins should soak in boiling water for about 10 minutes before being drained.
What is the cooking time for the beet greens?
Sauté the beet greens for about 3-5 minutes until they are wilted.
Is this recipe suitable for vegetarians?
Yes, this dish is a vegetarian recipe inspired by Linda Fraser's 'Vegetarian'.
How should I prepare the beet greens before cooking?
The beet greens should be washed, have their stalks removed, and then be chopped.
When do I add the croutons to the dish?
Transfer the sautéed greens to a platter and top them with the crispy croutons just before serving.
How do I prevent the garlic from burning?
Lower the heat while sautéing the mixture if needed to avoid burning the garlic.
Can this dish be served as a main course?
Yes, it works well as either a side dish or a light main course, especially when served with crusty bread.
What happens if I use Swiss chard instead of beet greens?
If using Swiss chard, keep in mind that it will require a slightly longer cooking time than beet greens.
How many pine nuts are needed?
The recipe calls for 1/4 cup of pine nuts.
When should I season the dish with salt and pepper?
Season the mixture with salt and freshly ground black pepper to taste once the raisins are stirred in.
Should I serve this dish hot or cold?
For the best flavor and a fresh burst of taste, it is recommended to serve this dish hot.
How many garlic cloves are required?
The recipe uses 2 peeled and minced garlic cloves.
What is the recommended size for the bread cubes?
The bread should be cut into small cubes for the croutons.
Can I use light raisins instead of dark raisins?
The recipe specifically calls for dark raisins, but light raisins could be used as a substitute if necessary.
How do I toast the pine nuts without burning them?
Stir them frequently over medium heat for 2-3 minutes until they turn golden brown.
What is the total amount of olive oil used?
A total of 3 tablespoons of olive oil is used across two different steps.
Is there a specific way to drain the croutons?
Yes, set them aside on paper towels after sautéing to drain any excess oil.
Do I sauté the pine nuts alone?
The pine nuts are sautéed in the skillet with olive oil before the greens and garlic are added.
What does the allspice do for the recipe?
The allspice is intended to elevate and enhance the earthiness of the beet greens.
Can I use baby spinach for a faster cook?
Yes, baby spinach is an excellent substitute that wilts very quickly.
Is the garlic added at the same time as the greens?
Yes, the minced garlic or chopped garlic scapes are added to the pan along with the chopped beet greens and allspice.