Approx cost: €0.50
Approx calories: ~80
Approx preparation and cooking time: 10 minutes
For those of you who didn’t know, my wife and I enjoy having little growing experiments on our balcony. We don’t always succeed, but that’s not what’s important – it’s damn fun to nurture something from either seed or a tiny little seedling to a large, leafy plant. So our cucumber plants didn’t really turn out as planned – everything seemed to be going great, but then the plants suddenly died, succumbing to some sort of nasty leaf-mould fungus-type thing. Still, we have two sturdy looking courgettes right now, two bell peppers which are coming along great and the aubergine plants might start bearing fruit any day now. But this post isn’t about any of that – it’s about our little crop of beetroots. We’re going on vacation in a week and decided it was time to start trimming down the “crops” so to speak – added to the fact that I don’t really think the beetroot was going to be getting much bigger. It was already stuffed into a fairly small pot as it was, though we got some great results from it, given that we really didn’t expect it to survive. Upon pulling them all up we had quite the little harvest of both the beetroots themselves, and also delicious, edible, leafy greens.
Ok – they won’t be winning any awards at county fairs any time soon but it’s “home-grown produce” and for a town-dweller with only a balcony that’s pretty satisfying. The beetroots themselves were put to good use – stay tuned for those in a later post – but meanwhile we wanted something to serve with our lunch today, so this is a post about what to do with a whole pile of beetroot greens – if you can get them. I’m guessing they’re not the most common thing if you don’t grow them yourselves – it’s not like you see many stores selling them (although they really should!). In any case – if you can get your hands on them – don’t waste them, because this dish was actually really tasty! Have a good sunday everyone 🙂
– 1 large handful of Beetroot Greens
– ~3 cloves of Garlic
– 1 tsp Chilli Flakes
– 1 tbsp Olive Oil
– Lemon to serve with
- Start by washing the greens well. Bring a saucepan of lightly salted water to the boil and place the greens into the water and blanch for two minutes. After this time, drain and run under cold water until completely cool.
- Slice the greens into pieces of about 4 cms – 5 cms in length and transfer to a sieve or collander to allow any excess liquid to drain away while you move to the next stage.
- Mince or finely chop the garlic and heat the Olive Oil in a large frying pan. When the oil is very hot, add the garlic and chilli flakes to the oil and move about the pan a little to allow the flavours to infuse with the oil. Transfer the sliced greens into the hot oil and fry very quickly, stirring all the time, for about one minute, until the the greens are hot.
- Remove from the heat, add some salt and pepper to taste and transfer to a serving plate. Serve with some lemon wedges, squeezing lemon juice over the greens before eating, and enjoy as an awesome, healthy, cheap side-dish!