These garlicky nutrition-packed beet greens get their crunchy texture from the stems along with hint of sweetness from the golden raisins. It uses only six ingredients and takes 20 minutes or less to prepare.

Makes 3 to 4 servings

Ingredients:

• 1 bunch of beet greens and stems from 4 or 5 beets, rinsed and thoroughly dried
• 1 tablespoon extra-virgin olive oil
• 3  garlic cloves, finely chopped
• 2 tablespoons golden raisins
• Salt and freshly ground black pepper, to taste

Directions:

1. Separate the stems from the beet greens. Finely chop the stems into 1/2-inch pieces. Coarsely chop the leaves into 1 to 1-1/2-inch pieces (about 3 to 4 cups).    Set aside.
2. Heat the olive oil in a large skillet over medium heat. Add chopped garlic and beet stems.  Cook and stir occasionally for 1 minute. Add beet greens.  Sauté until greens are slightly wilted, for about 2 to 3 minutes. 
3. Turn off the heat, add the raisins and toss to combine. Season with salt and pepper to taste. Serve.   

Tips:

• Flavor Options: For a fresh citrus flavor, squeeze on some fresh lemon juice just before serving.  For additional crunch and nuttiness, top with toasted slivered almonds.
• Beetroot leaves, also called beet greens, contain more vitamins and minerals than the root itself. The greens are rich in Vitamins A, C, and K, calcium, iron, magnesium, and dietary fiber. 

This recipe was developed, tested and photographed by Diane Sokolofski.