Dish of Beet Greens Side
(click to enlarge)

Beet Green Side


North America
Serves:
Effort:
Sched:
DoAhead:  		 4 side
**
35 min
Yes		 The problem with Beet Greens is getting enough of them to be worthwhile. The amounts given here are just sufficient for 2 side dishes, or maybe filling for 4 omelets.




3-1/2
3
22
1
1
1/2
1/3
1/8
-------
ar
oz
oz

cl
t
T
t
t
---

Beet Greens (1)  
Beet Stems
Golden Raisins
Garlic
Lemon Juice
Olive Oil ExtV
Salt
Pepper
-- Garnish
Walnuts
Prep   -   (20 min)
  1. Soak RAISINS in hot water for 30 minutes or so to soften them.
  2. Cut BEET GREENS from stems and tear Leaves into shreds of about 1-1/2 inches Chop the Stems fine. Keep leaves and stems separate.
  3. Crush GARLIC and chop fine.
  4. Squeeze LEMON JUICE.
  5. Crush WALNUTS moderately for Garnish.
Run   -   (15 min)
  1. In a 2-1/2 qt sauté pan or wok, heat Olive Oil over moderate heat. Stir in Garlic and Beet Stems. Fry stirring for about 1 minute.
  2. Stir in Beet Greens, Raisins, Salt, and Pepper. Fry tumbling until Greens are just well wilted.
  3. Take off the heat. Stir in Lemon Juice.
  4. Serve hot, garnished with Walnuts if desired.
NOTES:

  1. Beet Greens:

      The fresh Beets sold here in Southern California produce markets have stems and leaves about 13 inches long total, but you'd be awfully lucky to get 3-1/2 ounces of leaves, it may take two bunches.

  2. Comments:

      While I have prepared greens this way for decades, the Raisins and Walnuts were suggested by Love & Lemons.
  3. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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