Stewed Beets with Beet Greens and Ginger Recipe | Cook the Book
Ingredients (7)
- 2 large beets with their green tops (about 1 pound total)
- 2 tablespoons canola oil
- 1 teaspoons black or yellow mustard seeds
- 6 to 8 medium-sized to large fresh curry leaves
- 2 fresh Thai, cayenne, or serrano chiles, stems removed, cut in half lengthwise (do not remove the seeds)
- 1 teaspoon coarse kosher or sea salt
- 3 lengthwise slices fresh ginger (each 2 inches long. 1 inch wide, and 1/8 inch thick), cut into matchstick-thin strips (julienne)
Directions
Learn how to make this recipe at Serious Eats
Discover fascinating facts and health benefits about some of the ingredients in the recipe, including other delicious recipes!