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