Beet Greens with Fruits & Nuts

8 c. water
4 c. packed beet greens
1/2 c. chopped nuts, such as almonds, walnuts, or pecans
2 T. olive oil
1/2 small sweet onion, finely diced
1/2 c. dried mixed fruits, such as apricots, cranberries, cherries, and pears
1 c. Granny Smith apple, finely diced (about 1/2 medium apple)
1 T. sherry vinegar

Boil the water in a large pot over medium-high heat. Blanch the beet greens by placing them into the boiling water until wilted, about 30 seconds to 1 minute, then plunging them into a bowl of ice water. Drain well, then gently squeeze out the water. Chop the beet greens into ribbons.

In a small dry saute pan over medium heat, toast the nuts until they begin to smell buttery and toasty, then remove from heat and let cool.

In a large pan over medium-low heat, warm the oil until it shimmers. Add the onion and mixed fruits. Cook, stirring occasionally, until the onion becomes translucent, about 2 minutes. Add the blanched beat greens and cook for an additional 2-3 minutes. Stir in the toasted nuts and sherry vinegar, and serve immediately.

Serves 4.

Adapted from The Leafy Greens Cookbook, p. 37.