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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 70.3
  • Total Fat: 5.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 256.7 mg
  • Total Carbs: 5.4 g
  • Dietary Fiber: 4.3 g
  • Protein: 2.8 g

View full nutritional breakdown of Beet Greens with Pine Nuts calories by ingredient
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Beet Greens with Pine Nuts

Submitted by: GUEST_CHEF
Beet Greens with Pine Nuts

Introduction

From "You Can Trust a Skinny Cook," By Allison Fishman From "You Can Trust a Skinny Cook," By Allison Fishman
Number of Servings: 4

Ingredients

    1 pound beet greens
    1 tablespoon olive oil
    Kosher salt
    1 teaspoon chopped garlic
    1 tablespoon pine nuts, toasted

    Copyright: John Wiley & Sons, Inc
    Used with permission.

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Directions

You Can Trust a Skinny Cook," By Allison Fishman

1. Prepare the beet greens by separating the greens from the stems. Chop the stems into 2- to 3-inch lengths and roughly chop the greens.

2. Heat the oil in a large skillet over medium-high heat. Add the beet stems and season with salt. Cook, stirring, until they begin to soften, about 5 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the beet greens, season with salt, and cook, stirring, until wilted, about 2 minutes more; if your pan is dry, a splash or two of water will help the beet greens wilt.

3. Meanwhile, add the pine nuts to a small skillet and toast over medium heat until lightly browned and fragrant, 2 to 3 minutes. Serve the beet greens topped with the toasted pine nuts.


Serving Size: 1 cup





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Member Ratings For This Recipe



  • 1 of 1 people found this review helpful
    Do you serve it with a squeeze of lemon or is that just for presentation?
    - 8/13/12

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  • 1 of 1 people found this review helpful
    the "greens" in the photo...are those really beet greens? Hust wanna know what to look for. I had the impression that since beets are sooo red, beet greens would have a red vein/stalk as opposed to the white ones in the photo. I think I saw some really large green leaves attached to beets. Hmm? - 1/23/12

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  • Very Good
    1 of 1 people found this review helpful
    I tried this with PAM pan spray (instead of oil); salt substitute instead of salt, garlic powder (for flavor - I'm allergic to garlic) and it was still delicious. I would prefer to see recipes that give the amount of salt substitute to use. "Sodium" is one of our biggest issues in so many foods. - 1/10/12

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  • 1 of 2 people found this review helpful
    Beet greens are delicious with little else. Just a pinch of butter, salt & pepper is what my Mom always did. I'll try this sometime though. - 11/30/11

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  • Good
    1 of 1 people found this review helpful
    Nice prep. Like collard greens - 7/10/11

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  • Look really good,I'am going to try it! - 10/28/12

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  • 0 of 1 people found this review helpful
    I like that this has a specific serving size. Looking forward to trying it. - 1/23/12

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  • 0 of 1 people found this review helpful
    This looks very appealing. I like the simplicity of the preparation. I'll use a pinch of Hawaiian sea salt instead of kosher salt, however. - 1/22/12

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