Twenty-fourth issue of our #Zero waste in the kitchen column, the column to give new life to scraps and make them the stars of your next recipe. Scraps in the kitchen are often thrown away, ignoring the fact that they can be recovered, thus preventing food waste. But not only that, the parts considered "less noble" of vegetables are actually very rich in nutrients and are therefore valuable allies of our health.
All that remains is to discover the protagonists of this recipe. 🥁
Beet leaves
Beet leaves are rich in Vitamin K, which plays a key role in blood clotting, and of Vitamin C which helps strengthen the immune system. They are also an excellent source of minerals, such as sodium and potassium, and calcium and magnesium.
Also present in the beet is a high amount of iron, very close to that found in spinach, the mineral involved in many of the body's processes, including the formation of new red blood cells and the hemoglobin needed to transport oxygen in the blood.
Beet leaves can be eaten fresh in a salad or used to prepare a tasty main course. Find out in the recipe below how to prepare a tasty side dish.
Repassed beet leaves
Ingredients:
- 400 g. of beet leaves
- 3 tablespoons of extra virgin olive oil
- 1 clove of garlic
- 1 fresh chili pepper
- Salt to taste.
- Pepper to taste.
Preparation:
After washing and drying the beet leaves, cut the stalks about 1 inch long and trim the leaves. Cut the chili pepper and garlic into thin slices. In a frying pan, heat the oil and sauté the garlic and chili. Add the beet stalks and after two to three minutes add the beet leaves as well. Continue cooking for about ten minutes, or until soft, stirring. Adjust the salt and pepper and serve your side dish.
