Creamy peppered beetroot leaves

Name: Creamy peppered beetroot leaves
Total time: 3600 s
Yield: 5 servings
Cuisine: South African
Ingredients: 3 bunches of beetroot leaves (cleaned and peeled the off of the red stem); 1 onion; 1 red pepper; 1 yellow pepper; 1 tsp Benny spice; 2 tbs flour; 2 tbs cream of mushroom powdered soup; 125 ml milk; 125 ml cold water; 2 tbs sunflower oil

Busisiwe Mthunzi @cook_9162514

This beetroot leaves spinach, my aunt taught me, but she cooked it like my grandmother, but I change the recipe and I loved it a lot,

Busisiwe Mthunzi @cook_9162514

This beetroot leaves spinach, my aunt taught me, but she cooked it like my grandmother, but I change the recipe and I loved it a lot,

Saved

Ingredients

1 hour

5 servings

3bunches of beetroot leaves (cleaned and peeled the off of the red stem)
1onion
1red pepper
1yellow pepper
1 tspBenny spice
2 tbsflour
2 tbscream of mushroom powdered soup
125 mlmilk
125 mlcold water
2 tbssunflower oil

Saved

Steps

1 hour

1

Finely chop all the peppers, and onion then also finely chop the rinsed and clean beetroot leaves
2

Pour oil in a pot then pour your onion, and peppers
3

Stir the onions and then pour Benny spice and followed by spinach of beetroot leaves. cover the pot for few minutes and stir again.
4

In a cup pour milk, and waster the add cream of mushroom soup and flour. stir well and add to the spinach then lower the heat to simmer and become thick and creamy.
5

I served it as a salad it can be enjoyed warm and cold too