Callaloo con foglie di barbabietola

Ingredienti

• 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

Preparazione

1. 1

   Steam 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. 2

   In 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. 3

   Add the beetroot leaves and coconut milk and simmer on a medium heat for 5 minutes, until reduced slightly. Season and serve.