Don’t throw away your beet greens! The leafy tops of beets are so tasty—they have a sweet, mildly earthy flavor and are packed with nutrients. This super simple side dish has minimal ingredients and is pretty quick to prepare. You might be surprised by the flavor; they are less bitter than most greens, making them more palatable for most.
Ingredients
- ⅓ cup golden raisins
- ½ cup boiling water
- 2 tablespoons olive oil
- 2 cloves garlic, peeled
- 6 cups beet greens (about 3 bunches beets), shredded
- Finely slivered lemon zest from 1 lemon
- ½ teaspoon sea salt
- ½ cup toasted walnuts
Instructions
Pour boiling water over raisins and soak for about 10 minutes to soften. Reserve soaking water.
Meanwhile, in a large skillet, heat olive oil over low heat. Add whole cloves of garlic and cook, turning garlic as it colors, until soft, about 5 minutes. Remove garlic and mash it with the flat side of a chef’s knife. Set aside.
Into the skillet, add beet greens, lemon zest and salt. Stir frequently until the greens are wilted, about 2 minutes. Stir raisins, their soaking liquid and mashed garlic into the greens in the pan and cook until greens are tender, another 2 minutes more.
Add toasted walnuts to serve.
Chef note: This makes a great side dish, but it can serve as a delicious pasta sauce. Cook 8 ounces penne or fettuccine and add the greens and walnuts on top.
