Sauteed Beet Greens with Raisins & Olives

Sauces and Condiments.
This makes a delicious pasta sauce. Cook 8 ounces of fusilli or penne, drain and toss with the hot beet greens. Add a sprinkling of grated Parmesan cheese if you like.

Sauteed Beet Greens with Raisins & Olives


Quantity Ingredients
1/3 cup raisins
1/2 cup boiling water
2 tbsp olive oil
3 cloves garlic, peeled
8 cups shredded beet greens (from about 3 bunches of beets)
1 tsp finely slivered orange zest
1/2 tsp salt
3 tbsp chopped green olives
2 tbsp tomato paste


1. In a small heatproof bowl, combine raisins and boiling water. Let stand 10 minutes or until raisins are soft. 2. Meanwhile, in large skillet, heat oil over low heat. Add whole garlic cloves and cook, turning garlic as it colors, for 5 to 7 minutes or until soft. Remove garlic and mash with flat side of chef's knife; set aside. 3. Add beet greens, orange zest and salt to pan and cook, stirring frequently, for 3 minutes or until beet greens are wilted. Add olives, tomato paste, raisins and their soaking liquid, and mashed garlic to pan and cook 5 minutes or until greens are tender. Nutrition Information Per Serving: 138 calories, 8.3 g total fat, 1.1 g saturated fat, 3.9 g dietary fiber, 0 mg cholesterol, 765 mg sodium.