Sautéed Sea Beets
Author: 
Recipe type: Foraged
Cuisine: British
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 1 lb. (500 g.) sea beets or other leafy greens
  • 2 Tbs. (30 ml.) olive oil, plus more for drizzling
  • 4 shallots, thinly sliced into crescents or rings
  • salt, pepper
Instructions
  1. TRIM any tough stems from the greens and rinse well in lots of cold water while bringing a large pot of water to a rolling boil.
  2. PLUNGE the greens in the boiling water. When the water returns to a rolling boil, drain the greens, and gently squeeze out any excess water when cool.
  3. TO MAKE THE CRISPY SHALLOTS: Heat the olive oil in a medium skillet over medium-high heat. Add the shallots, and sauté 4 to 5 minutes, or until the shallots are deep golden brown. (They will crisp as they cool.) Transfer to a paper-towel-lined plate to drain, and sprinkle with salt.
  4. ADD the greens to the remaining oil in the skillet, and cook 2 to 3 minutes, turning with tongs, or until the leaves turn a darker brown and are coated in oil. Serve sprinkled with the crispy shallots.
Recipe by The Knobbly Plate at http://theknobblyplate.co.uk/?p=372