Braised Beetroot Leaves
Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Using all of the vegetable - not just the root.
Category:
Side Dish
Quantity: 6 serves
Ingredients
- 500 g beetroot leaves
- 2 tbs olive oil
- 2 cloves of garlic
- 1 large shallot
- Salt
- Freshly ground black pepper
- 1 tbsp blood orange vinegar
Instructions
-
Pick over the leaves and discard any that are too old.
-
Remove the lower stalk from the leaves and reserve.
-
Wash the leaves well to remove any grit, dry the leaves in a tea towel or salad spinner and then shred finely.
-
Wash the reserved stalks and dry with a tea towel. Chop the stalks, keeping them separate from the leaves.
-
Finely chop the shallot and the garlic.
-
Heat the olive oil in a large frying pan or wok, over a medium heat.
-
Add the shallot, garlic and beetroot stalks and saute until tender.
-
Add the leaves to the pan, season with salt and pepper, and put the lid on the pan. Continue to cook until the leaves are soft and wilted.
-
Add the blood orange vinegar and stir to combine.
-
Check seasoning and serve hot.
Notes
- If you do not have blood orange vinegar, you could use 1 tsp balsamic vinegar.
- Goes beatifully with sausages and mash.
