A simple yet tasty way to prepare this vegan, egg-free, dairy-free, nut-free and gluten-free vegetable side dish, using beet leaves to yield a fragrant, slightly sweet and salty dish.
Taste test the stems occasionally to check if they are cooked through. Then turn the heat burner back up to a medium heat setting, and add in the tablespoon of sesame oil.
Mix the stems with the garlic and sesame oil together, then add the chopped beet leaves on top. Stir to mix in the beet leaves with the sesame oil, then cover the pot and let cook for 2-3 minutes.
Lastly, uncover the pot and check that that the leaves and stems are cooked through, before turning off the heat. Taste and adjust seasonings as desired, then top with sesame seeds (optional) and serve!
This dish is gluten free if you use salt or tamari sauce instead of soy sauce.
Wait unto right before you cook to chop up the beet leaves. This is because the beet leaves seem to act like spinach and spoil quickly when damaged or cut.
During cooking, the stems tend to soak up a lot of water so keep checking and adding more water to cook the stems down as needed. The stems also take much longer to cook compared to the leaves, so it is beneficial to chop the stems more finely to reduce the cooking time.