Traditionally, this Caribbean side dish is made with callaloo leaves, but beetroot leaves, as well as Swiss chard and spinach, make an excellent substitution. It's lovely served with rice and perhaps also jerk-spiced roasted cauliflower florets.
½fresh red chillideseeded and finely chopped (add more to taste)
1teaspoonfresh thyme leaves
½can coconut milkstirred (15oz/400ml can)
¼teaspoonsalt
¼teaspoonpepper
For the Quick Pickled Beet Stems
Stems from 8 beetroots (about 100g), washed and chopped into 2.5cm lengths
⅓cup(75ml) apple cider vinegar
⅓cup(75ml) water
2teaspoonsugar
1teaspoonchopped rosemary
½teaspoonsalt
1pinchblack pepper
Instructions
Steam or boil the beet leaves for a few minutes or until soft and wilted. Drain and run under cold water. Squeeze out any excess water using your hands, then chop the leaves.
In a large frying pan, heat the oil over a low-medium heat, then cook the onion and garlic until soft and translucent, stirring often. Add the copped chilli and thyme, and cook for a further minute.
Add the beetroot leaves and coconut milk and simmer on a medium heat for 5 minutes, until reduced slightly. Season and serve.