Veg greens with garlic and chilli
Friday, 12th June 2020 by Chen
beet greens from Sarah Greens Organics

The leaves of beetroot, kohlrabi, radishes, cauliflower and many other veg are completely edible, totally delicious and a really good source of iron, vitamin B and other nutrients. Eat them as a substitute for kale or chard in your favourite recipes. Twist beetroot greens off the bunch as soon as you get them home, keep them in the fridge and use as soon as possible. 



Leaves from a bunch of beetroot or or other veg, washed

2 cloves garlic, chopped

1 fresh chilli, deseeded and chopped (use use dried chilli flakes instead)

2 tbs olive oil

Course sea salt and freshly ground black pepper

Lemon juice



Thoroughly wash the leaves and blanch in boiling water for a couple of minutes. Drain and tip the leaves into a bowl of cold water to stop them cooking and help retain their colour.

Once cold, drain, squeeze the water out and roughly chop the leaves.

Heat the oil in a frying pan and saute the garlic and chilli for a minute or so. Add the beet leaves and stir round to heat up and coat with the garlic, chilli and oil.

Serve with salt, pepper and a squeeze of lemon juice.