Beet Leaf Callaloo

Traditionally, this Caribbean side dish is made with callaloo leaves, but beetroot leaves, as well as Swiss chard and spinach, make an excellent substitution. It's lovely served with rice and perhaps also jerk-spiced roasted cauliflower florets.

📝 Ingredients

• 2 cups (100g) raw beet leaves
• 1 tablespoon olive oil
• 1/2 onion (diced)
• 1 clove garlic (finely chopped)
• 1/2 fresh red chilli (deseeded and finely chopped (add more to taste))
• 1 teaspoon fresh thyme leaves
• 1/2 can coconut milk (stirred (15oz/400ml can))
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• Stems from 8 beetroots (about 100g), washed and chopped into 2.5cm lengths
• 1/3 cup (75ml) apple cider vinegar
• 1/3 cup (75ml) water
• 2 tsp sugar
• 1 tsp chopped rosemary
• 1/2 tsp salt
• 1 pinch black pepper

👨‍🍳 Instructions

1. 1Steam or boil the beet leaves for a few minutes or until soft and wilted. Drain and run under cold water. Squeeze out any excess water using your hands, then chop the leaves.
2. 2In a large frying pan, heat the oil over a low-medium heat, then cook the onion and garlic until soft and translucent, stirring often. Add the copped chilli and thyme, and cook for a further minute.
3. 3Add the beetroot leaves and coconut milk and simmer on a medium heat for 5 minutes, until reduced slightly. Season and serve.