Namul Made with Beet Greens

Name: Namul Made with Beet Greens
Yield: 2 servings
Cuisine: American
Ingredients: 2 bunches Beet greens; 1 tbsp Sesame oil; 1 dash Coarse salt; 1 dash Sesame seeds

cookpad.japan @cookpad_jp

My friend gave me beets with the leaves, so I quickly came up with this recipe.

I recommend taking the stems out from the boiling water quickly to keep their crunchy texture, since they are fairly soft as they come. Recipe by Dmegub

My friend gave me beets with the leaves, so I quickly came up with this recipe.

I recommend taking the stems out from the boiling water quickly to keep their crunchy texture, since they are fairly soft as they come. Recipe by Dmegub

cookpad.japan @cookpad_jp

My friend gave me beets with the leaves, so I quickly came up with this recipe.

I recommend taking the stems out from the boiling water quickly to keep their crunchy texture, since they are fairly soft as they come. Recipe by Dmegub

My friend gave me beets with the leaves, so I quickly came up with this recipe.

I recommend taking the stems out from the boiling water quickly to keep their crunchy texture, since they are fairly soft as they come. Recipe by Dmegub

Saved

Ingredients

2 servings

2bunches Beet greens
1 tbspSesame oil
1 dashCoarse salt
1 dashSesame seeds

Saved

Steps

1

Cut the beet greens and separate into stems and leaves.
2

Boil water in a pot.
3

When the water comes to a boil, start cooking the stems first.
4

When the purple liquid comes out from the stems, add the leaves to the pot to blanch.
5

When the color of the leaves turn dark, turn off the heat and soak the stems and leaves in cool water.
6

Drain the excess water and transfer into a bowl once they are cooled down.
7

Add the sesame oil and coarse salt, and mix well.
8

When the stems and leaves are softened, they are ready to be served. Sprinkle with sesame seeds to finish.