- 1/2 bunch beetroot leaves and stems, thoroughly washed
- 3 cloves garlic, sliced
- 3 tablespoons of extra virgin olive oil
- 3 anchovy fillets
- 1/2 – 3/4 cup fresh bread crumbs (or rice crumbs if you want gluten free)
- Prepare the beetroot leaves by cutting the stems into 1cm lengths then cut the leaves into 1 cm strips and keep separately from the stems.
- Heat the oil in a frypan to medium-low and add the garlic and anchovies, they should sizzle, but not brown. Cook for a few minutes until fragrant and the rawness has been cooked out of the garlic. Turn the heat up a little, and then add the crumbs, some salt and pepper and cook, stirring until the flavoured oil has been soaked up and the crumbs are starting to turn a little crispy. Remove from heat and pour bread mixture into a separate bowl.
- Wipe out the frypan and return to a medium to high heat. Add a little oil to the pan and add the stems. Cook for a few minutes until starting to soften, you may need to add a little water so that they don’t stick. Add the beetroot leaves to the pan, along with a little water and salt, and cook, stirring until they have wilted and softened and the stems are also soft. At this point you can stir through some of the crumbs; it will soak up the leaf juices and turn a wonderful pink.
- Alternatively, transfer to a serving bowl and sprinkle with the crumbs. Serve immediately. This is a great accompaniment to lamb.