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

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)