BEET LEAVES WITH ORANGE JUICE AND CAPERS

"Capers and orange juice add flavors to beet greens that make you feel you are dining in southern Italy. Serve this savory combination as part of an antipasto, or with broiled fish or chicken."

1 Tbsp. capers, preferably salt-preserved
Juice of 2 oranges, about 2/3 cup
Leaves of 2 bunches of beets, washed and coarsely chopped, 10-12 cups
Salt and freshly ground pepper

Soak the capers 20 minutes in lukewarm water to cover. Drain well. If large, chop the capers. Set aside.

In a medium skillet, boil orange juice until reduced by half, about 5 minutes.

Add beet greens to the pan. Using a wooden spoon, alternate pressing the greens down and turning them until they are wilted. This takes about 3 minutes.

Add the capers. Simmer 2 minutes, turning the greens three or four times. Remove the pan from the heat. Season the greens to taste with salt and pepper.

Serve warm or at room temperature.

Makes 4 servings, each containing 37 calories and less than 1 gram of fat
Source: Dana Jacobi for the American Institute for Cancer Research