SAUTÉED BEET GREENS W/ TOASTED WALNUTS, LEMON AND GOLDEN RAI

• portions: 4

Ingrédients

⅓ cup golden raisins

½ cup boiling water

2 tablespoons olive oil

2 cloves garlic, peeled

6 cups beet greens (about 3 bunches beets), shredded

Finely slivered lemon zest from 1 lemon

½ teaspoon sea salt

½ cup toasted walnuts

Instructions

Pour boiling water over raisins and soak for about 10 minutes to soften. Reserve soaking water.

Toast walnuts.

Meanwhile, in a large skillet, heat olive oil over low heat. Add whole cloves of garlic and cook, turning garlic as it colors, until soft, about 5 minutes.

Remove garlic and mash it with the flat side of a chef's knife. Set aside.

Into the skillet, add beet greens, lemon zest and salt. Stir frequently until the greens are wilted, about two minutes.

Stir raisins, their soaking liquid and mashed garlic into the greens in the pan, and cook until greens are tender, another 2 minutes more.

Add toasted walnuts to serve.

Notes

From Edible magazine