Sauteed Beetroot Leaves
A lovely side dish to accompany your meal !
- Bunch of leaves and stems Beetroot
Preparation:Separate leaves from stems. Cut stems into 1cm bits- set aside. Cut leaves into 1 cm strips-set aside. Heat oil in a pan to med-low- add the garlic and 3 fillets of anchovies- til sizzling but not brown. Turn up heat a bit, add bread, salt & pepper - stirring until the oil has been soaked up and the the bread is a little crispy. Remove from heat & pour bread mixture into a bowl. Wipe out pan and return to a med-high heat. Add a little oil to the pan and add the stems. Cook until starting to soften (may need to add a little water so that they don?t stick). Add leaves to the pan, with a little water & salt- cook, stirring until they have wilted and softened and the stems are also soft. At this point you can stir through some of the bread, it will soak up the leaf juices and turn a wonderful pink. Alternatively, transfer to a serving bowl and sprinkle with the bread crumbs. Serve immediately.
BeetrootQty: 110.50 AED