Fanes de blettes (beet tops)
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Dwigans fwds07a | ||
| Greens and stems from 1 lb | ||
| Beets | ||
| 3 | tablespoons | Cooking oil |
| 20 | Milliliters | |
| 2 | tablespoons | Lemon juice or to taste |
| Salt and pepper to taste | ||
| Garlic -- minced | ||
Directions
Wash the beet tops, shake them dry, and cut them into one inch long pieces. Boil them in water to cover until tender, about 5 minutes.
Drain, and squeeze out the excess water. Heat the oil in a frying pan and saute the beet tops for 15 minutes over low he Recipe By : "The Flavors of Jerusalem" by Nathan and Goldman