Cook the Book: Stewed Beets with Beet Greens and Ginger

Name: Cook the Book: Stewed Beets with Beet Greens and Ginger
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 2 larges beets with their green tops (about 1 pound total); 2 Tbsps canola oil; 6 to 8 medium to large fresh curry leaves; 3 lengthwise slices fresh ginger (each 2 inches long. 1 inch wide, and 1/8 inch thick), cut into matchstick-thin strips (julienne); 1 teaspoon coarse kosher or sea salt; 2 fresh Thai, cayenne, or serrano chiles, stems removed, cut in half lengthwise (do not remove the seeds); 1 teaspoon black or yellow mustard seeds

You can never have too many soup recipes, so give Cook the Book: Stewed Beets with Beet Greens and Ginger a try. This gluten free, whole 30, and vegan recipe serves 4. One serving contains 89 calories, 1g of protein, and 7g of fat. If you have beets, serrano chiles, lengthwise ginger, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Separate the greens from the beet bulbs (you can cut them off or twist, yank, and tear them away-whatever your state of mind). Rinse the greens under cold running water and shake off the excess water. Arrange the greens in a stack on the cutting board and slice the bunch into thin shreds-including the deep red, juicy stalks,

Ingredients you will need

Greens

Shake

Water

Beet

Equipment you will use

Cutting Board

Transfer them into a small bowl. Trim off and discard both ends of each beet bulb. Peel them with a vegetable peeler, and rinse then under running water.

Ingredients you will need

Vegetable

Water

Beet

Equipment you will use

Peeler

Bowl

Cut the bulbs into 1-inch cubes.

Heat the oil in a medium-size saucepan over medium-high heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Sauce Pan

Add the mustard seeds, cover the pan, and cook until the seeds have stopped popping (not unlike popcorn), about 30 seconds.

Ingredients you will need

Mustard Seeds

Popcorn

Seeds

Equipment you will use

Frying Pan

Add the beets, curry leaves, and chiles. Stir-fry to coat the red beets with the mustard seeds, 1 to 2 minutes. Then reduce the heat to medium-low, cover the pan, and cook, stirring occasionally, until the beets are braised, 10 to 15 minutes. (The beets will sweat, releasing some liquid, in which they will cook.)

Ingredients you will need

Mustard Seeds

Curry Leaves

Beet

Chili Pepper

Equipment you will use

Frying Pan

Add the beet greens, salt, ginger, and 1 cup water. Once the blood-red curry comes to a boil, cover the pan and simmer, stirring occasionally, until the beets have absorbed most of the liquid and are tender when tested (or more appropriately, tasted), 25 to 30 minutes. Then serve.

Ingredients you will need

Beet Greens