Fresh from the garden: beetroot greens, lemon, parsley
Bunch beetroot greens
1 large red onion
2 tablespoons panela (also sold as rapadura sugar)*
Sea salt flakes
1/3 cup currants
1/3 cup pine nuts (can use pepitas for nut free)
Zest of a lemon
Small bunch parsley
Sea salt & freshly ground black pepper
Wash the beetroot greens well and shake off excess water.
Cut the green part of the beetroot greens away from the stems and set aside. Finely dice the stems. Finely dice the onion.
Put a large pan over a medium heat and add 1-2 tablespoons of water. Tip in the onions and diced stems along with a good pinch of sea salt flakes and gently sauté, adding a splash more water to deglaze as needed.
Cook until the onion has softened then add the panela. Continue to cook gently, adding more water as needed, until the onions have become soft and jammy.
Meanwhile, shred the beetroot leaves into thin slices. Add to the onion mixture and stir through.
When the leaves have wilted, add currants and pine nuts or pepitas and cook for a further 5 minutes, stirring occasionally.
Roughly chop the herbs, and zest the lemon using a microplane or fine grater. Add to the greens and stir through. Season with salt and pepper to taste and serve at once.
*can use brown sugar if unavailable