1 3 quart pot with steamer insert for steaming (optional)
1 10 inch saute pan
Ingredients
8ozsea beet greens washed and cleaned *see note
Kosher saltto taste
1large cloves garlicthinly sliced
2tablespoonsolive oil
1.5tablespoonsraisinscurrants, or golden raisins
A few cracks of the peppermill
1tablespoonstoasted pine nuts
1tiny pinch crushed red pepper flakes
Instructions
Bring a pot of salted water (1 Tablespoon salt per quart) to a boil. Add the greens to the boiling water and cook until they're tender and taste good to you, a minute or two at most. Remove the greens, drain, cool, and squeeze dry.
Cook the garlic in the oil on medium heat until golden about 5 minutes. Add the the cooked sea beet greens and remaining ingredients. Stir to mix with the ingredients and coat with oil.
Taste and correct the seasoning for salt and pepper, and cook down if it looks too wet. Serve hot with lemon wedges if you like.
Notes
Older greens should be blanched in salted water until just tender. Very young leaves can be wilted in the pan.