Monday, February 15, 2010

Beet Greens & Dressed-up Pumpkin Ravioli

Store-bought pumpkin ravioli are topped with browned butter, crispy sage, roasted pearl onions, toasted pine nuts and grated parmesan.

Saute garlic in 3T of olive oil, remove garlic and add washed and chopped greens. Saute until wilted and add salt.

It's been a fairly lackluster week in my kitchen. The upside is that it's sparkling clean. About the only thing I cooked last week was some frozen pumpkin ravioli and some beet greens. It was a last-minute decision, and took only 30 minutes or so to throw together. I've never cooked beet greens before, and they were actually really easy to prepare. They also tasted less bitter than other greens like swiss chard.

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