Asian Beet Greens
Why I Love This Recipe
FEATURING: Beet greens, green onions (or fresh onions) and garlic scapes (or garlic)!
A simple and tasty way to use up beet greens! It is a terrific nutrient dense side dish that is really flavourful to boot! Makes for a great side dish and also a fantastic topping for poke bowls and bibimbap!
Ingredients You'll Need
2 tablespoons soy sauce (or tamari)
1 tablespoon unseasoned rice wine vinegar
1/8 teaspoon red pepper flakes, or more
Greens from one bunch of beets, rinsed, chopped and stems partially trimmed
1 tablespoons extra-virgin olive oil
1/2 tablespoon sesame oil
1/2 tablespoon ginger, peeled and grated
2 green onions (or 2 green "leaves" from fresh onion), finely chopped
2 garlic scapes (or cloves), thinly sliced
Sesame seeds, to garnish
NOTE: You can add 1/2 teaspoon sugar of your choice (but I simply usually leave it out)
Directions
In a small bowl, mix together the soy sauce, sugar (if using), vinegar and red pepper flakes. Set aside.
Heat the oils in the wok on medium-high to high heat. Add the garlic, ginger and green onion. Stir-fry for a few minutes, till green onions soften, then add the beet greens, plus a little water (40-60 ml, enough that the greens can steam). Cover, let steam two minutes. Uncover stir, and stir-fry until wilted. Add the soy sauce mixtures and stir to coat. Transfer to a serving dish, garnish with sesame seeds and serve. Enjoy!
