Beet Greens with Pine NutsSubmitted by: GUEST_CHEF
IntroductionFrom "You Can Trust a Skinny Cook," By Allison Fishman From "You Can Trust a Skinny Cook," By Allison Fishman
1 pound beet greens
1 tablespoon olive oil
1 teaspoon chopped garlic
1 tablespoon pine nuts, toasted
Copyright: John Wiley & Sons, Inc
Used with permission.
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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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
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