Seasonal Recipes

Beetroot Leaves with Capers & Parsley

olive oil 
handful of capers 
1 minced garlic clove
1 bunch of tuscan kale or silver beet, stemmed and leaves coarsely chopped
leaves & stems of 1 bunch of beetroot
lemon juice 
half a bunch chopped parsley 
sea salt & pepper

In a large pot, heat the olive oil. Add the capers and garlic and cook over moderate heat, stirring, until fragrant and golden, 3 minutes. In batches, stir in the greens until wilted. Add the lemon juice and parsley, season with salt and pepper and serve.