Beet Greens With Raisins And Pine Nuts Recipes

BEET GREENS WITH GOLDEN RAISINS AND PINE NUTS (CIME DI RAPE CON UVE SULTANINE E PIGNOLI) RECIPE

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

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 see what I mean.Although the famous Russian satellite eventually came crashing to Earth, my kohlrabi did not--it was very well received by my gaggle of then-young children. Kohlrabi has turned into one of my favorite vegetables because it's so easy to prepare, it's mild tasting and I like the idea that it is uncommon.But, as with some other vegetables, after preparing it I had a few spare parts left over. In the case of kohlrabi, it was the leaves, and I couldn't bring myself to throw them out, because a little taste had convinced me that they had the potential to be pretty good eating. But what to do with them?I searched my library for kohlrabi leaf recipes and ... nothing. Well, for years I have been traveling in and writing about the Mediterranean. And if there is one thing that is true about Mediterranean food, it's that nothing, and I mean nothing, gets thrown away.I first tried kohlrabi leaves in a spaghetti alla carbonara my kids had been asking me to fix. I decided to toss them in too, really just to get rid of them. But the resulting dish was so good it became part of my repertoire. The mild, vaguely cabbagey tasting leaves added a delicate flavor to the creamy sauce.And that got me to thinking about all the other vegetable parts I throw away that must be useful for something other than the compost heap.Take, for instance, those thick white or red stems of the Swiss chard that cookbooks always tell us to strip the leaves from. Or the equally thick stems of broccoli, the roots of spinach or the leaves from beets, turnips and radishes.They're all edible--and not just edible but delicious, with a texture and flavor that is different enough from the familiar that you almost get the feeling you're eating an entirely new vegetable.Not all of the parts are as unusual as kohlrabi leaves. Because Swiss chard regenerates its leaves so copiously, even with heavy harvesting, it's the leaves most cooks concentrate on (plus, because the leaves are so hardy, they can stand up to all manner of soups and stews). But Middle Easterners have come up with ingenious ways of using the stalks as well.Some cooks use them to make soups and stocks, but they also can be pureed and mixed with tahineh for a hummus-like dip called silq bil-tahina. It's usually served as part of a Lebanese-style mezze table, where a variety of small plates filled with appetizing foods are served, usually as the entirety of the meal. The spread tastes like a lighter version of hummus. If you use red chard stems, it will be a beautiful pinkish crimson color.I also like to use Swiss chard stems in gratins and in my twist on French onion soup, where I use them instead of onions (keeping the baked layer of cheese on top).At the other end of the spectrum are beet greens. They are socommon, yet many people do not cook them, put off by their bitter taste.But beet greens can be made less bitter by cooking them the way they're done in southern Italy. In Apulia, the beet greens are stewed with golden raisins and pine nuts and then served at room temperature in a dish that is popular during the hot summer months. I usually serve it with an assortment of other room-temperature vegetable preparations or with a piece of grilled lamb. This dish can also be made with turnip or radish tops.Because the tops of beets, turnips and radishes are so bitter, cooks have come up with a number of ways to make them more palatable. Bitter greens can be cooked in vinegar and sugar to create a sweet-sour effect, or their bitterness can be balanced by cooking them with lots of strong-flavored aromatics, such as garlic, herbs or spices.Sometimes the best way to use tough, hardy leaves like this is in stews. The long simmering will make them more tender, and combining them with other ingredients makes them seem milder.One vegetable part that had always been thrown away even by a cook as thrifty as me is spinach roots and stems. Who would want to eat them? Well, for one, the Turks. Ispanak koku salatasi is a salad made from the roots and stems of young spinach plants. They are first cleaned and then steamed to soften them.The first time I had it was at a roadside eatery in Seljuk, a town near Izmir. I thought it odd then and I think it odd now, but darned if it isn't good, especially when you make it with honey and poppy seeds. Another way to use the spinach roots and stems is chopped up in a rice pilaf.Probably my favorite easy but uncommon hors d'oeuvre is cookbook author Martha Rose Shulman's marinated broccoli stems. She always serves them at parties as an accompaniment to drinks, and I'm usually the culprit who eats them all.I use broccoli stems in other ways as well. One fairly elaborate pasta is made by peeling the stems, cutting them into small sticks, boiling them, rolling them in grated cheese and inserting them in cooked macaroni. Then you layer the stuffed macaroni in a baking dish, cover it with ricotta or tomato sauce and bake it. You will not be unhappy.So many recipes call for broccoli florets that you might begin to feel guilty about throwing away those great meaty stems. Well, this is the solution. The results are so delicious you'll begin to think that all this really isn't too uncommon after all.*Wright is the author of "A Mediterranean Feast," the 2000 James Beard Foundation cookbook of the year, and the recently published "Mediterranean Vegetables."

Provided by Clifford A. Wright

Categories VEGETARIAN, VEGETABLES

Time 25m

Yield Serves 2

Number Of Ingredients 9

Ingredients

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

Steps:

Place 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.
Return 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.

ROASTED BEETS AND SAUTEED BEET GREENS

Roasted Beets and Sauteed Beet Greens image

This is a great way to use every part of the fresh beets you buy. You can get two delicious side dishes out of this one vegetable.

Provided by BN61079

Categories Side Dish Vegetables

Time 1h10m

Yield 4

Number Of Ingredients 7

Ingredients

1 bunch beets with
greens
¼ cup olive oil, divided
2 cloves garlic, minced
2 tablespoons chopped onion
salt and pepper to taste
1 tablespoon red wine vinegar

Steps:

Preheat the oven to 350 degrees (175 degrees C). Wash the beets thoroughly, leaving the skins on, and remove the greens. Rinse greens, removing any large stems, and set aside. Place the beets in a small baking dish or roasting pan, and toss with 2 tablespoons of olive oil. If you wish to peel the beets, it is easier to do so once they have been roasted.
Cover, and bake for 45 to 60 minutes, or until a knife can slide easily through the largest beet.
When the roasted beets are almost done, heat the remaining 2 tablespoons olive oil in a skillet over medium-low heat. Add the garlic and onion, and cook for a minute. Tear the beet greens into 2 to 3 inch pieces, and add them to the skillet. Cook and stir until greens are wilted and tender. Season with salt and pepper. Serve the greens as is, and the roasted beets sliced with either red-wine vinegar, or butter and salt and pepper.

Nutrition Facts : Calories 203.9 calories, Carbohydrate 18 g, Fat 13.9 g, Fiber 8.9 g, Protein 5.3 g, SaturatedFat 1.9 g, Sodium 442.3 mg, Sugar 8 g

SWISS CHARD WITH BEETS, GOAT CHEESE, AND RAISINS

Swiss Chard with Beets, Goat Cheese, and Raisins image

Provided by Roberto Santibañez

Categories Garlic Onion Tomato Side Roast Christmas High Fiber Goat Cheese Raisin Beet Winter Chard Jalapeño Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher

Yield Makes 12 servings

Number Of Ingredients 12

Ingredients

1 1/2 pounds red beets (about 3 large)
4 pounds Swiss chard
1/4 cup olive oil
1 large red onion, halved lengthwise, cut thinly crosswise
3/4 cup sliced green onions (about 3)
5 garlic cloves, chopped
2 jalapeño chiles, thinly sliced crosswise with seeds
3 14 1/2-ounce cans diced tomatoes in juice, drained
1 cup plus 2 tablespoons golden raisins
1/4 cup fresh lime juice
1 51/2-ounce log soft fresh goat cheese, crumbled
2 tablespoons pine nuts

Steps:

Preheat oven to 400°F. Wrap beets individually in foil. Roast until beets are tender, about 1 hour. Cool. Peel beets, then cut into 1/2-inch cubes. (Can be prepared 2 days ahead. Cover; chill.)
Fold Swiss chard leaves in half lengthwise and cut stalks away from leaves. Cut leaves coarsely into 1-inch pieces. Slice stalks thinly crosswise. Reserve stalks and leaves separately. Cook chopped leaves in large pot of boiling salted water until just tender, about 1 minute. Drain and reserve.
Heat oil in heavy large pot over high heat. Add sliced stalks; sauté until starting to soften, about 8 minutes.
Add onion and next 3 ingredients; sauté 3 minutes. Add drained tomatoes and 1 cup raisins. Reduce heat to medium and simmer until vegetables are soft, stirring occasionally, about 15 minutes.
Add chard leaves to pot; stir to heat through. Remove from heat; add lime juice and stir to blend. Season to taste with salt and pepper. Transfer chard mixture to large platter. Sprinkle with beets, goat cheese, pine nuts, and remaining 2 tablespoons raisins. Serve warm or at room temperature.

BEET GREENS WITH RAISINS AND PINE NUTS

Beet Greens With Raisins and Pine Nuts image

From 'Vegetarian' by Linda Fraser with only a few small changes. Baby spinach or Swiss chard can be used instead of beet greens. Reminder: beet greens and Swiss chard require a little longer cooking time than baby spinach. For a less aggressive garlic presence, use mildly-flavored garlic whistles/scapes. Final comment: I thought the recipe was lacking something to take the dish to the next level. What pairs well with beets/beet greens? Ah, allspice!

Provided by COOKGIRl

Categories Greens

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1/3 cup dark raisin (I've also subbed currants and dried prunes)
1 slice crusty bread (I used day old French bread)
3 tablespoons olive oil
1/4 cup pine nuts
1 1/4 lbs organic beet leaves, washed, stalks removed, chopped
1 pinch allspice (my addition)
2 garlic cloves, peeled and minced or 2 stalks garlic, whistles chopped small
salt & freshly ground black pepper, to taste

Steps:

Note: you don't need to remove the beet green stalks unless they are woody and/or thick.
Place the raisins in a small heat proof bowl. Pour boiling water over the raisins and let soak for 10 minutes. Drain.
Meanwhile, cut the bread slice up into small cubes. (Directions say to discard the crust but I don't do that because I consider it a waste).
Heat up 2 tablespoons of the olive oil on medium heat and saute the bread cubes until golden. Drain.
Heat the remaining olive oil in the pan and saute the pine nuts until they begin to turn golden color.
Add the beet greens, allspice and garlic.
Cook quickly (lower heat if necessary to avoid burning) and cook just until beet greens start to wilt.
Stir in the drained raisins and season with salt and pepper to taste.
Transfer the greens to a serving platter.
Sprinkle with the croutons and serve hot.

GRANDMA'S GREENS CATALAN-STYLE WITH TOASTED PINE NUTS AND RAISINS

Grandma's Greens Catalan-Style with Toasted Pine Nuts And Raisins image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 7

Ingredients

3 Tbs. pine nuts
2 large bunches Swiss chard
3 Tbs. olive oil
2 large cloves garlic, sliced and then cut into slivers
2 Tbs. raisins
kosher salt and freshly ground black pepper
kosher salt and freshly ground black pepper

Steps:

Heat a small, dry skillet over medium heat and add pine nuts. Cook, shaking pan constantly, until nuts are fragrant and lightly browned - about five minutes. Set aside. Wash Swiss chard in several changes of cold water and drain. Trim and discard ends of chard leaves and slice chard into one-inch ribbons.
Pour a cup of water into a large, heavy-bottomed skillet, add chard leaves and cover. Turn heat to high and bring to a boil. Lift lid and use tongs to turn and wilt chard. Replace lid and continue to boil for four minutes, turning chard again with tongs after two minutes.
Drain chard in a colander placed in sink, rinsing with cold tap water to stop it from cooking further. Use a rubber spatula to press out as much moisture as possible and reserve. In a heavy skillet, heat olive oil on medium-low. Add garlic and raisins and cook, stirring occasionally, until garlic is soft but not brown. Add chard, season with salt and pepper and cook, stirring until heated through. Serve immediately.

GREEN KALE WITH RAISINS & TOASTED PINE NUTS

Green Kale With Raisins & Toasted Pine Nuts image

Nice combination of kale, raisins & pine nuts. I sometimes add a hint of cinnamon. Loaded with iron.

Provided by Bergy

Categories Lunch/Snacks

Time 20m

Yield 2-3 serving(s)

Number Of Ingredients 7

Ingredients

1/4 cup toasted pine nuts
3/4 lb green kale, washed, stems removed, and shredded
2 teaspoons olive oil
2 cups water
4 garlic cloves, minced
1/3 cup raisins
salt & pepper

Steps:

To toast the pine nuts place them on a cookie sheet in a 325°F oven for about 5 minutes, be careful they burn easily.
Bring water to boil in a skillet with a tight fitting lid, add kale and cook for approximately 5 minutes of until the kale is just tender, drain& set aside.
Rinse out the skillet, dry, add olive oil and heat over medium heat, add garlic and saute for 30 seconds, add raisins and stir for about 30 seconds.
The raisins should be glossy and slightly puffed.
Add kale, stir, season and saute until heated through.
Garnish with the pine nuts and serve.

BAKED APPLES, STUFFED WITH BEETS, PINE NUTS AND RAISINS

Baked apples, stuffed with beets, pine nuts and raisins image

This side dish combines several of the usual game accompaniments in a single, attractive presentation. Mr. Lenotre likes to use the Reines des reinettes, but both Granny Smith and Golden Delicious apples may be substituted. He serves it as a side dish to the civet de lievre but it also goes well with pork, duck or turkey.

Provided by Patricia Wells

Categories side dish

Time 45m

Yield Eight servings

Number Of Ingredients 8

Ingredients

8 Granny Smith or Golden Delicious apples
3 tablespoons butter
1/2 cup cooked beets, cubed
Salt and freshly ground pepper to taste
1 teaspoon red wine vinegar
1/2 cup pine nuts
1/2 cup dried currants
1 tablespoon brown sugar

Steps:

Preheat oven to 400 degrees.
Peel the apples but do not core. If the apples do not stand up on their own, cut a thin slice off the bottom so they will.
Cut the top quarter off the apple. This will serve as a lid. Carefully core the apple, being certain not to cut too deeply or widely.
Lightly butter inside of each apple, cover with its own ''lid'' and bake for about 15 minutes. The apples should not become too soft. Cooking time will depend upon the variety of apple and its size. (The apples may be cooked ahead of time, then covered with aluminum foil until just before serving time.)
Ten minutes before serving, salt and pepper the beet cubes and saute lightly in butter. Add vinegar, then one minute later, pine nuts and currants.
Stuff apples with the mixture and put lid in place. Sprinkle lightly with the brown sugar and place under a grill for three or four minutes to caramelize the top.
Serve immediately.

Nutrition Facts : @context http, Calories 229, UnsaturatedFat 6 grams, Carbohydrate 34 grams, Fat 10 grams, Fiber 5 grams, Protein 2 grams, SaturatedFat 3 grams, Sodium 492 milligrams, Sugar 26 grams, TransFat 0 grams

SPINACH WITH OLIVES, RAISINS AND PINE NUTS

Spinach with Olives, Raisins and Pine Nuts image

Categories Fruit Leafy Green Olive Side Hanukkah Vegetarian Quick & Easy Raisin Pine Nut Spinach Healthy Vegan Bon Appétit Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher

Yield Serves 8

Number Of Ingredients 7

Ingredients

3 10-ounce packages ready-to-use fresh spinach leaves or 4 large bunches, trimmed
1/4 cup olive oil
4 large garlic cloves, chopped
1/3 cup (generous) pitted quartered brine-cured olives (such as Kalamata)
1/3 cup (generous) raisins
1/4 cup pine nuts, toasted
1 1/2 tablespoons balsamic vinegar or red wine vinegar

Steps:

Place colander over large bowl. Line colander with kitchen towel. Toss 1/3 of spinach in heavy Dutch oven over high heat until wilted but still bright green, about 3 minutes. Transfer spinach to prepared colander. Repeat with remaining spinach in 2 batches. Let spinach cool briefly. Gather towel around spinach and squeeze well, pressing out as much liquid as possible. (Can be prepared 8 hours ahead. Cover and refrigerate.)
Heat olive oil in heavy large skillet over medium heat. Add chopped garlic, olives and raisins and sauté until garlic begins to color, about 3 minutes. Add spinach and toasted pine nuts and toss until heated through. Add vinegar and toss. Season spinach generously with salt and pepper and serve.

ROASTED BEETS WITH PINE NUTS AND PARMESAN

Roasted Beets With Pine Nuts and Parmesan image

Provided by Mark Bittman

Time 2h

Number Of Ingredients 5

Ingredients

2 pounds beets
pine nuts
shaved Parmesan
lemon juice
olive oil

Steps:

Heat the oven to 400.
Wash 2 pounds beets, wrap each in foil and put on a baking sheet.
Roast until a knife pierces each with little resistance, 45 to 90 minutes.
When the beets are cool enough to handle, peel, and cut into chunks; toss with pine nuts, shaved Parmesan, lemon juice, olive oil.
Garnish: Parsley.

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sauted-seasonal-greens-with-pine-nuts-and-raisins image

Preparation. In a small bowl, soak the raisins in very hot water until plump, 5 to 10 minutes. Drain. Meanwhile, pull or cut the stems from the chard leaves and reserve them. Cut or rip the leaves into bite-size pieces and slice the tender …
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Beet Greens With Raisins And Pine Nuts Recipes

BEET GREENS WITH GOLDEN RAISINS AND PINE NUTS (CIME DI RAPE CON UVE SULTANINE E PIGNOLI) RECIPE

ROASTED BEETS AND SAUTEED BEET GREENS

This is a great way to use every part of the fresh beets you buy. You can get two delicious side dishes out of this one vegetable.

SWISS CHARD WITH BEETS, GOAT CHEESE, AND RAISINS

BEET GREENS WITH RAISINS AND PINE NUTS

GRANDMA'S GREENS CATALAN-STYLE WITH TOASTED PINE NUTS AND RAISINS

GREEN KALE WITH RAISINS & TOASTED PINE NUTS

Nice combination of kale, raisins & pine nuts. I sometimes add a hint of cinnamon. Loaded with iron.

BAKED APPLES, STUFFED WITH BEETS, PINE NUTS AND RAISINS

SPINACH WITH OLIVES, RAISINS AND PINE NUTS

ROASTED BEETS WITH PINE NUTS AND PARMESAN

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