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Sautéed baby greens

45 minutes

Sautéed baby greens

Serves 6

Difficulty Easy

Prep Time 10 minutes

Cooking Time 45 minutes

Ingredients

12 baby beetroot with stems and leaves, rinsed well
2 T olive oil, plus extra for drizzling
8 cloves garlic, thinly sliced
300 g fine green beans
200 g sugar snap peas
100 g asparagus tips
rocket, for serving
mint, for serving
a squeeze lemon juice
sea salt, to taste

Method

1. Place the beetroot on a roasting tray and drizzle with olive oil. Roast at 180°C for 45 minutes, or until tender. Allow to cool, then break into pieces.

2. Heat the oil in a large pan and sauté the garlic for 1 minute. Remove the garlic and set aside.

3. Add the greens and sauté for 5 minutes until cooked, but still crunchy. Remove from the pan and mix with the garlic.

4. Mix the greens with the rocket and mint, then arrange on a platter with the beetroot. Drizzle with lemon juice and season to taste.

Cook's note: I absolutely love greens. I grew up with a veggie garden in our backyard so, unlike most kids, I enjoyed eating all types of vegetables. Sautéed greens are my go-to side dish. I sometimes add a touch of extra magic – baby beetroot in this case, because their earthy flavour is great with the sweetness and pepperiness of the other ingredients.

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Sautéed baby greens

Sautéed baby greens

Ingredients

Method