|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|
|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.