👨‍🍳 조리법

1. 1

   Prepare the beet greens: Wash the beet greens thoroughly to remove any grit. Roughly chop the leaves and tender stems. If the stems are tough, you can finely chop them and add them a few minutes before the leaves. Set aside.

   ⏱️ 10 minutes
2. 2

   Sauté aromatics: Heat the oil (or Niter Kibbeh) in a medium pot or deep skillet over medium heat (approx. 175°C / 350°F). Add the finely chopped onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another 1-2 minutes until fragrant, being careful not to burn it.

   ⏱️ 8 minutes
3. 3

   Bloom the turmeric: Stir in the ground turmeric and cook for about 1 minute, stirring constantly. This toasts the spice and deepens its flavor and color.

   ⏱️ 1 minute
4. 4

   Cook the greens: Add the chopped beet greens to the pot. They will seem like a lot, but they will wilt down significantly. Stir to coat the greens with the onion, garlic, and turmeric mixture. Cover the pot and let the greens cook, stirring occasionally, until they are tender and wilted, about 15-20 minutes. If the pot becomes too dry, add a splash of water or vegetable broth (about 1/4 cup) to create a light sauce.

   ⏱️ 20 minutes
5. 5

   Season and serve: Once the greens are tender, season generously with salt to taste. Stir well. Serve hot as a delicious and nutritious side dish, often enjoyed with injera during Ethiopian fasting periods.

   ⏱️ 2 minutes