Sautéed Beet Greens with Crispy Prosciutto & Croutons
This sautéed beet greens recipe combines tender, garlicky greens with sweet golden raisins, crunchy pine nuts, and crispy prosciutto for a flavorful, nutrient-packed side dish that shines from spring through the holidays.
Servings: 6 servings
Cost: $2.81 per serving
Equipment
Ingredients
- 1/3 cup golden raisins
- 3 ounces prosciutto torn into pieces
- 4 tablespoons olive oil divided
- 1 THICK slice sourdough bread day old, cubed
- 1/4 cup pine nuts
- 2 tablespoons unsalted butter
- 1 large clove garlic leave whole
- 1/2 teaspoon Kosher salt
- 2 pounds (1 large bunch) beet greens
- flakey sea salt for serving
Instructions
- Place oven racks in center and lower positions; preheat to 375°F. Soak golden raisins in boiling water for 15 minutes, then drain and set aside.1/3 cup golden raisins
- Line a baking sheet with parchment and arrange torn prosciutto in a single layer. Bake on center rack for 10–12 minutes, removing when crisp. It will firm as it cools.3 ounces prosciutto
- Toss bite-sized sourdough cubes with olive oil in a large bowl. Spread on a baking sheet and bake for 10–12 minutes, flipping halfway, until golden and crisp. Spread pine nuts on a smaller sheet and toast on the lower rack for 3–5 minutes, shaking occasionally. Watch closely to avoid burning.4 tablespoons olive oil, 1 THICK slice sourdough bread, 1/4 cup pine nuts
- Wash and dry beet greens, remove tough stems, stack leaves, and slice into ribbons. NOTE - If using stems, remove woody ends and slice into 1-inch lengths.
- In a large skillet over medium-high heat, melt butter with olive oil. Add garlic and salt; cook until fragrant, about 30 seconds. Add greens and sauté until tender, about 5 minutes. Stir in raisins and pine nuts, reserving some for garnish. Toss with toasted bread cubes and crispy prosciutto. NOTE - If using stems, sauté first for 3 minutes to soften before adding the greens.4 tablespoons olive oil, 2 tablespoons unsalted butter, 1 large clove garlic, 1/2 teaspoon Kosher salt, 2 pounds (1 large bunch) beet greens
- Plate the greens, then sprinkle with the reserved raisins, pine nuts, and a pinch of flaky sea salt.flakey sea salt
Notes
Substitutions
Swap beet greens for kale, Swiss chard, collards, turnip, or mustard greens—just adjust sauté time to suit heartier leaves. Try almonds instead of pine nuts, dried cranberries in place of raisins, or bacon instead of prosciutto. Most nuts, dried fruits, and cured meats pair beautifully.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet over medium heat until heated through—add a splash of olive oil if needed to refresh the texture. Avoid microwaving to keep the prosciutto crisp.
Nutrition
Serving: 1serving | Calories: 272kcal | Carbohydrates: 14g | Protein: 6g | Fat: 23g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 19mg | Sodium: 632mg | Potassium: 1277mg | Fiber: 6g | Sugar: 6g | Vitamin A: 9688IU | Vitamin C: 46mg | Calcium: 185mg | Iron: 4mg