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Spinach Beet Green And Pine Nut Stuffing

chef.jackson's picture
Ingredients
  Beet greens 3 Cup (48 tbs), stemmed and chopped
  Spinach 2 Pound, stemmed, chopped
  Chopped fresh parsley 1⁄2 Cup (8 tbs)
  Turkey/Chicken stock 2 Cup (32 tbs) (Unsalted)
  Golden raisins 1⁄4 Cup (4 tbs)
  Unsalted butter 2 Tablespoon
  Chopped onions 4 Cup (64 tbs)
  Garlic 3 Clove (15 gm), finely chopped
  Chopped thyme/1/2 teaspoon dried thyme leaves 2 Teaspoon
  Salt 1⁄4 Teaspoon
  Freshly ground black pepper To Taste
  Pine nuts 1⁄2 Cup (8 tbs), toasted
  Lemon juice 1 Tablespoon
  Brandy 1⁄4 Cup (4 tbs)
  Dry bread crumbs 2 Cup (32 tbs)
Directions

GETTING READY
1. In a large stock pot, bring 1/2 cup of water to a boil.
2. To the boiling water, add the beet greens, spinach and parsley.
3. Close the pot and steam for about 4 minutes or until the greens are wilted
4. Drain in a colander and refresh the greens in chilled water to prevent discolorization.
5. Squeeze out all excess moisture using a kitchen towel. Keep aside in a bowl.

MAKING
6. In a heavy saucepan, bring the stock to a boil and reduce it to about 1/3 cup.
7. Take off the flame.
8. Add the raisins and set aside to plump.
9. In a heavy-bottomed skillet, melt the butter.
10. Add onions and sauté for 5 minutes.
11. Further, add the garlic, thyme, salt and pepper and sauté for 5 minutes until the onions are soft and translucent.
12. Stir in the raisins and the stock.
13. Take saucepan off the flame and allow it to cool.

FINALIZING
14. In a large mixing bowl, combine the blanched greens, the onion mixture, pine nuts, lemon juice and brandy.
15. Mix in the bread crumbs.
16. Allow the stuffing to cool before using.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Method: 
Mixing
Interest: 
Holiday, Gourmet
Ingredient: 
Spinach
Preparation Time: 
15 Minutes
Cook Time: 
15 Minutes
Ready In: 
30 Minutes
Servings: 
4

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