Beetroot leaves and kale in garlic oil

This is a great way to soften and elevate dark, leafy greens, which tend to be tough and bitter. The key is to cook the stalks and the leave separately – the stalks need a little more care and love. Serve as a side to accompany any meal.

Serves 2

Time: 🕰
Effort: 💪

Ingredients:

4 stalks of kale
2 stalks of beetroot leaves
2 garlic cloves
Olive oil
Pinch of dried chili flakes
Lemon

Method:

1. Separate the vegetables into stalks and leaves
2. Roughly chop up the stalks
3. Tear greens into small bunches
4. Slice garlic
5. Infuse garlic in oil on lowest heat until garlic softens
6. Remove garlic
7. Add stalks to pan and sautée on medium heat until it starts to colour
8. Add leaves and chili flakes
9. Season, mix, taste
10. Add 3 spoonfuls of hot water, waiting in between each addition until liquid evaporates
11. Add squeeze of lemon juice
12. Garnish with garlic slices