There's nothing better than an Ecuador food fusion!
After I’ve cut fresh beet greens or scored some particularly spectacular beet leaves in the Sunday market in Cotacachi, I like to tear them up and sauté them in organic coconut oil and season them will all kinds of flavorful spices, nuts, seeds, fruit and oils.
Uvillas, as they are called in Ecuador, are ground cherries. They are considered a very healthy food in Ecuador. Fresh, they are encased in a brown papery skin. Bags of dried uvillas are available in Ecuadorian health food stores.
This delicious side dish takes about 10 minutes from the time you wash and tear the greens until you dig in with a fork and a hearty appetite.
This is a Sicilian dish, customized to Ecuadorian ingredients. It could even pass for Thai with its complex blend of salty and sweet, spicy and slightly bitter taste.
Substitute kale, chard or spinach for the beet greens if you like.
¼- ⅓ cup pine nuts
4 Tbsp cold-pressed organic coconut oil
4 large minced garlic cloves (I like lots of garlic)
½ cup dried chopped uvillas (ground cherries), raisins or cranberries
1 ½ lb beet greens, torn into lg pcs, thick stems removed
½ cup dry white wine
¾ tsp red pepper flakes
Salt and pepper
In a large sauté pan on medium-high temperature, saute the pine nuts in the dry pan until they are slightly browned and oozing a delicious fragrance. Once they are to your liking, pour them into a container or bowl and set aside.
Heat the coconut oil and sauté the garlic for ½ minute, then add the pine nuts, raisins and beet greens. Stir frequently for 4-5 minutes until the greens wilt and water begins to evaporate from the leave.
Add the white wine, red pepper flakes and salt and stir until the liquid is absorbed.
Salt and pepper to taste.
This recipe was customized for use with Ecuadorian ingredients.
Recipe source -- simplyrecipes.com