Sauteed Beetroot Leaves with Anchovy and Garlic Breadcrumbs

Not being a person who regularly buys beetroot I have no idea what the general protocol is. Do you only care about the bulbs so buy the sorry looking shorn specimens, what about if the leaves are dull and limp, does this mean that you will forego your beetroot plans until better quality ones are available? Or is all that fresh stuff and the stain that do along with it just a little too much work, is it the tin for you?
 

I gotta say, after trying this recipe – next time you buy fresh beetroot make sure the leaves are shiny and fresh, because they are divine in their own right (and healthy fresh leaves mean that they were picked recently, so the overall taste is going to be better, just saying).

Why all this talk of beetroot leaves? That part of the vegetable that is so often discarded, well, um, yeah, exactly my point. I actually bought a bunch recently just for the leaves. I made beetroot leaf rolls stuffed with lemon and cumin tomato rice, and then this simple dish (then I had to figure out what to do with the rest).

The flavour of the leaves carries through the earthiness of the root, but is lighter and ever so slightly bitter, and green. Some recipes call for blanching first, but they are delicate and like most leafy greens (well, ok, reds) they don’t benefit from over-cooking.  Just a quick saute in a hot pan with oil (or butter), then mixed with pungent anchovy and garlic breadcrumbs this is a great earthy and homey side dish, or, um, satisfying lunch for 2. What can I say, I really like these leaves that are so often just thrown away.

Sauteed Beetroot Leaves with Anchovy and Garlic Breadcrumbs
Adapted from Stephanie Alexander’s A Cooks Companion recipe turnip leaves sauteed with anchovies and breadcrumbs (page 1013).

serves 4 as a side.

1/2 bunch beetroot leaves and stems, thoroughly washed.
3 cloves garlic, sliced
3T extra virgin olive oil
3 anchovy fillets
1/2 – 3/4 cup fresh bread crumbs (or if you are too lazy to want to dirty the blender, then just finely cube the bread.

Prepare the beetroot leaves:
Separate the leaves from the stems. Cut the stems into 1cm lengths and set aside. Cut the leaves into 1 cm strips and set aside separately.
Heat the oil in a frypan to medium-low and add the garlic and anchovies, they should sizzle, but not brown. Cook for a few minutes until fragrant and the rawness has been cooked out of the garlic. Turn the heat up a little, then add the bread, some salt and pepper and cook, stirring until the flavoured oil has been soaked up and the the bread is starting to turn a little crispy. Remove from heat and pour bread mixture into a separate bowl.
Wipe out the frypan and return to a medium to high heat. Add a little oil to the pan and add the stems. Cook for a few minutes until starting to soften, you may need to add a little water so that they don’t stick. Add the beetroot leaves to the pan, along with a little water and salt, and cook, stirring until they have wilted and softened and the stems are also soft. At this point you can stir through some of the bread, it will soak up the leaf juices and turn a wonderful pink. Alternatively, transfer to a serving bowl and sprinkle with the bread crumbs. Serve immediately.