So, how do you use the beet greens that come along with the beets? Sauté them? Steam them? Or just simmer them? Well, here’s an option for you: make beet greens and raisins. No more difficult than any of the aforementioned methods, this recipe gives you the option of doing something different from the same ol’ same ol’ side dishes.
We thought up this recipe based on one of our favorite ways to cook beets: Beets and Walnuts in an Orange-Balsamic Sauce. By changing to the beet greens, it’s even easier and faster and just as tasty. Plus, it gets us out of the rut of always steaming or sautéing greens.
No, you don’t need to use your best olive oil for this. In fact, it’ll be just as good if you use canola oil, or any other light oil. Choosing balsamic vinegar can be problematic. The really good balsamic vinegar is really expensive, and the inexpensive balsamic vinegar doesn’t taste that good. We try for the middle of the road by buying an okay vinegar that’s moderately priced, so we can enjoy the taste in a lot of dishes without breaking the bank.
Procedure in detail:
Make sauce. In a large skillet over low heat, stir together the sugar, balsamic vinegar, olive oil, and caraway seeds, until most of the sugar dissolves. It doesn’t have to dissolve completely, nor does the sauce need to boil; just get it to mix a bit.
Add greens and salt. Depending on the amount of greens you have, you might need to pack them into the skillet. That’s fine, as they’ll cook down. Once the greens are in, sprinkle just a bit of salt over the top.
Cook. Cover the greens and cook, stirring once or twice, until the greens are tender, about 20 minutes.
Add raisins. Stir in the raisins and continue cooking, covered or uncovered, it doesn’t matter, until the raisins are heated through, about 5 minutes.
Serve. Dish the greens into bowls — there may be a bit of liquid in the pan — and top with chopped walnuts.
We had Beet Greens with Raisins for a light lunch and were pleasantly surprised by how good they were. The greens were tender, with a sweet, tangy sauce. Now, the ones we made were a bit on the sweet side, so we cut back on the amount of sugar in the recipe above, but we still liked them a lot. Plus, we thought the broth was good enough to use as a dipping sauce for our bread. Overall, we think these were better than plain sautéed greens — we say four stars on the “worth it scale.”