Stewed Beets with Beet Greens and Ginger Recipe | Cook the Book

Serves: 4 Save

Ingredients (7)

  • 2 large beets with their green tops (about 1 pound total)
  • 2 tablespoons canola oil
  • 1 teaspoons black or yellow mustard seeds
  • 6 to 8 medium-sized to large fresh curry leaves
  • 2 fresh Thai, cayenne, or serrano chiles, stems removed, cut in half lengthwise (do not remove the seeds)
  • 1 teaspoon coarse kosher or sea salt
  • 3 lengthwise slices fresh ginger (each 2 inches long. 1 inch wide, and 1/8 inch thick), cut into matchstick-thin strips (julienne)

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