adapted from Epicurious.com
1 bunch Kale
leaves of 1 bunch of Beets
1 small red onion, chopped
2 cloves Garlic, minced
1/8 cup Olive Oil (or oil of your choice)
1/4 cup pine nuts toasted
The original recipe calls for only Kale, but as I had beet greens I wanted to use I added them to the recipe. Most people don’t cook the Beet greens once they are done with the beets, however they are yummy and good for you and should not be wasted!
First step is to toast pine nuts by placing them on a shallow baking pan for 5-10 minutes in the oven at 350. I found that five minutes was more than enough to get a beautiful golden pine nuts. Any longer and they start to turn brown and burn.
Then take greens, remove the hard stems (using a knife or your hands, whatever you prefer- I tend to use my hands) and tear leaves into decently sized pieces.
Heat oil in a heavy large pot over medium high heat. Add minced Garlic and Chopped onions and saute until onions are soft and fragrant (about 6 minutes). Add half of the greens and cook until wilted, about 2-3 minutes, make sure to toss often to prevent overcooking. Add the rest of the greens and half of the toasted pine nuts and cook for another 3 minutes, continuing to toss. The greens should still be bright and vibrant looking, but tender. Remove from heat and add salt and pepper for taste. Transfer to a bowl, sprinkle with remaining pine nuts and serve!
I like to eat this as a cold leftover and find it to be as tasty as when heated. I combined this dish with the roasted beets and squash for a complete and filling meal.