Well the foraging season is well and truly underway. This is Sea Beet. It grows all along the foreshore here and is a great alternative to spinach. There is one thing you have to bear in mind though. Don’t pick from the edges because that’s where all the dogs on walks wee! so move further in and pick from the centre. After all who wants to eat foraged vegetables doused in dog wee.
An ancient plant, sea beet is the wild ancestor of common vegetables like beetroots and Swiss chard. With its spinach-like flavor, it’s a great green to grow if you like the taste of chard but find yourself tossing out the stems.
While I know not everyone can just walk down the beach and pick a batch of sea beets, but if you can, you definitely should…or if you have a garden, you could try planting them. The crispy shallots are something everyone should know how to pair with greens because they’re so simple and so satisfying.
- 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
- 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.
- 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.
- 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.
- 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.