Balsamic Beet Greens
(serves 4-6 as a side dish)
Carefully clean, and remove any woody stems from:
1 bunch of beet greens
Combine and soak for 10 minutes:
1/4 c balsamic vinegar
1/4 c red wine
2 T dried currants
Lightly toast:
2 T pine nuts
and add them to the vinegar mixture, with:
1 T flour
Steam the beet greens until they just begin to soften, then
toss them in a heated wok or large saucepan coated with:
2 T olive oil
Stir in the vinegar mixture, cover, reduce heat, and cook for 3-5 minutes.
Serve immediately.
Notes & Variations:
  1. This works equally well with spinach or chard.  Don't overcook the spinach!
  2. Add teaspoon or so of sugar to offset the acidity of the vinegar.
  3. A little minced garlic can be toasted in the oil before adding the greens.
  4. Shake a sprinkle of white pepper or paprika over the top when serving.