Wash beetroot leaves and stems. Put in large frypan with lid with 1cm water and bring to boil. Blanch for about 5 mins. Drain and rinse with cold water. Chop into pieces. In pan, heat olive oil and lightly fry crushed garlic. Add leaves and sautee about 5 mins. Serve with lemon juice.
Result: 5 as a side dish, especially with home-grown leaves.
Preparation: very quick and easy. The blanching can be done ahead.
Wednesday, August 1, 2012
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