->Beet Greens 01 <-

white stems of 8 large silver beet leaves

2 Tbs olive oil

2 cloves garlic, crushed

finely chopped parsley

salt and black pepper

Wash the stems well and slice across into 5cm lengths. Cook in a

good quantity of boiling salted water until tender. This usually

takes about 10 minutes. They should be completely cooked, not

crunchy. Drain and spread out to dry on paper towels or a clean

tea towel.

Place the oil and garlic in a large frying-pan. Heat until the

garlic just starts to colour.

Watch carefully. It mustn't burn. Tip in the stems and saute for about 5 minutes until they just start to turn golden. Sprinkle

generously with parsley, salt and pepper. Serve hot or warm.