Cook Share and Feast

Ingredients

• Leaves of one bunch beets (for me about 8 oz leaves with tender stems)
• ¼ teaspoon chili powder
• Salt to taste
• 1 – 2 teaspoons unsweetened shredded coconut
• 1 tablespoon canola oil
• ½ cup chopped red onion
• 2 – 3 dried red chilies broken into 2 – 3 pieces

Method

• Wash beet leaves thoroughly and shred them into very small pieces

• Add the shredded to a skillet and add salt and chili powder and cover and cook for about 10 minutes or until all the water is evaporated (don’t add any extra water since the water released from the leaves is enough for cooking.  Also adding water will make this dish soggy)
• Add coconut and fry for another 2 – 3 minutes
• In another skillet add oil and fry onion until golden brown.
• Add red chilies and fry for another minute or two
• Add cooked beet leaves and mix well and fry for about 4 – 5 minutes on low flame
• Serve with rice

Yields: 2 side dishes