Sauteed Beetroot Leaves (No Oil)
Tender beetroot leaves which have been sautéed without oil in garlic and soy sauce. Great as a side dish or part of a buddha bowl.
Servings: 2 servings
Calories: 64kcal
Equipment
- non stick fry pan
Ingredients
- 275 grams Beetroot leaves
- 1-2 cloves Garlic
- ½-1 tablespoon Soy sauce gluten free
- 4-5 tablespoons Water
- ¼-½ Birds eye chilli
Instructions
- Heat up a non stick pan on high until very hot and then turn heat to medium. Add beetroot stems and stir continuously until they have wilted. About 4 minutes.275 grams Beetroot leaves
- Add garlic and 1 tablespoon of water and continuously stir until the garlic has softened.1-2 cloves Garlic, 4-5 tablespoons Water
- Add beetroot leaves, soy sauce, chilli and rapid stir, adding 1 tablespoon of water at a time until all leaves have wilted. Serve warm.275 grams Beetroot leaves, 4-5 tablespoons Water, ¼-½ Birds eye chilli, ½-1 tablespoon Soy sauce
Notes
Serving Suggestions - add these to a buddha bowl
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.
If you prefer, use olive oil rather than water to saute.
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