Beet Greens with Pine Nuts

As I mentioned in the previous post, one of the items we received in our last Bountiful Basket was some beautiful red beets.  The tops looked WONDERFUL.  I just couldn’t resist sauteing them up with some garlic and olive oil.  Healthy, easy, and tasty.  What more could you need?

This is more about the method than the recipe.  Virtually any green may be substituted for the beet greens- chard, spinach, arugula, etc.  This makes enough for one (my husband wouldn’t eat this because he’s a cooked greens snob).  😉

Beet Greens with Pine Nuts

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  • Fresh green tops of two large beets, tough stem trimmed out, chopped into bite-size pieces
  • 1 tsp olive oil
  • 1/2 garlic clove, minced
  • salt and pepper to taste
  • 1-2 Tbsp pine nuts

Heat oil in a medium skillet over medium-low heat.  Add the greens and saute (turn frequently) until wilted and soft.  Add the garlic and cook another 30 seconds until fragrant.  Season to taste with salt and pepper.  Pile on a plate and top with pine nuts.


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