Garlic Soy Beet Greens
Garlic soy beet greens are sautéed with fragrant garlic and a splash of soy sauce, turning humble beet leaves into a deeply savory and satisfying side.
Servings: 2 servings
Calories: 64kcal
Ingredients
- 275 grams Beet leaves and stems
- 1-2 cloves Garlic
- ½-1 tablespoon Soy sauce gluten free
- 4-5 tablespoons Water
- ¼-½ Birds eye chilli
Instructions
- Cut the beet leaves and stems away from the bulbs. Trim any rough ends and chop them into 1-inch pieces.275 grams Beet leaves and stems
- Heat a skillet over high heat until very hot, then turn the heat down to medium-high. Add the chopped beet stems and stir constantly until they begin to wilt, about 4 minutes. (Alternatively, add 1 tablespoon of neutral oil before the stems.)
- Add the garlic and 1 tablespoon of water. Continue stirring until the garlic softens and becomes fragrant.1-2 cloves Garlic, 4-5 tablespoons Water
- Add the beet leaves, soy sauce, and chili. Stir rapidly, adding 1 tablespoon of water at a time as needed until all the leaves are wilted and tender. Serve warm.275 grams Beet leaves and stems, 4-5 tablespoons Water, ¼-½ Birds eye chilli, ½-1 tablespoon Soy sauce
Notes
Cleaning each beetroot leaf thoroughly is important. As they are attached to a ground root vegetable, there is normally quite a bit of dirt. It is easy to loosen the dirt by soaking the leaves first and then using your hands to rub the leaves and stems.
Sauteing the stems before the leaves is important as the stems take longer to cook.
Soy sauce, water, garlic and chili amounts can be adjusted to suit your taste.
Nutrition
Calories: 64kcal | Carbohydrates: 14g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 360mg | Potassium: 464mg | Fiber: 4g | Sugar: 9g | Vitamin A: 62IU | Vitamin C: 7mg | Calcium: 27mg | Iron: 1mg