Sautéed baby greens

Sautéed baby greens

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  • 6
  • Easy
  • Carb Conscious Dairy free Fat conscious Health conscious Heart friendly Vegan recipe collection
  • 10 minutes
  • 45 minutes
  • Woolworths Diemersdal Sauvignon Blanc 2019

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

Cooking Instructions

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.

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

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

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.

Siba Mtongana Recipe by: Siba Mtongana
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