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Vegetables, Vegetarian

Beet greens with golden raisins and pine nuts (Cime di rape con uve sultanine e pignoli)

Beet greens with golden raisins and pine nuts (Cime di rape con uve sultanine e pignoli)
Los Angeles Times

Sputnik came to mind the first time I bought kohlrabi, that odd-looking member of the cabbage family, with its enlarged corm and stems shooting upward all in the same direction. Buy a kohlrabi, cut off the leaves and you will ... Read more

Total time: 25 minutes | Serves 2
  • 3/4 pound beet greens, rinsed well (from about 3 pounds beets)
  • 1 tablespoon pine nuts
  • 1 tablespoon golden raisins
  • 6 to 8 imported black olives, such as Kalamata, pitted and chopped
  • 1 large clove garlic, very finely chopped
  • 2 tablespoons extra-virgin olive oil
  • Salt
  • Freshly ground pepper
  • Water, as needed

Step 1Place the greens in a large skillet over high heat with only the water adhering to them from their last rinsing. Cook, stirring occasionally until they wilt, about 4 to 5 minutes. Do not overcook; they should remain bright green. Place the greens in a strainer and run cold water over them. Press out as much water as possible from the greens and cut them in half.

Step 2Return the greens to the skillet with the pine nuts, raisins, olives, garlic, olive oil and salt and pepper to taste. Turn the heat to medium-high, add 3 tablespoons of water and continue cooking until soft, but still green, about 6 minutes, tossing frequently. Remove the greens from the skillet, let them come to room temperature and serve.


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