When we’re sick of a cold salad we turn to this as an easy way to get our greens and a lovely companion for grilled fish or meat. It’s also a thrifty way of using up beetroot leaves that sometimes (let’s admit it) get tossed in the bin. You can leave out the artichokes if you’re not a fan, but they add a lovely sweet and buttery flavour to the dish.
Serves 4 as a side dish
- 25 g – Butter
- 3 – Spring onions
- 350 g – Crispy lettuce leaves (cos varieties)
- 200 mL – Chicken or vegetable stock
- 1 cup – Frozen peas
- 3 – Preserved artichoke hearts thinly sliced
- Small handful – Roasted almonds
- Thinly slice the white ends of the spring onions reserving the green tops.
- Melt the butter in a frying pan over medium heat.
- Add the onions and let them cook for 2 minutes to soften.
- Add the lettuce leaves, toss to coat in butter, and cook for a few minutes until they start to soften.
- Add the beetroot leaves and turn well to combine (we find tongs the easiest way to do this).
- Pour in the stock, add the peas and let it all gently simmer for 5 minutes until the peas are cooked and the greens are wilted.
- Stir through the artichokes and roasted almonds.
- Roughly slice the green tops of the spring onions and scatter over the dish before serving.