Wilted Beet Greens with Baby Red Potatoes

Ingredients:
1/2 pound small red potatoes
1 tablespoon unsalted butter
1/2 tablespoon olive oil
1 small garlic clove, minced
1 bunch beet greens, tough stems discarded and remainder washed well and dried

Method:
In a medium saucepan bring potatoes with salted water to a boil and simmer 15 minutes, or until tender. Drain potatoes in a colander, let cool, and cut each potato in half. In a heavy skillet, heat butter and oil over moderate heat and cook potatoes, cut sides down, until golden, about 5 minutes. Loosen potatoes from bottom of skillet. Add garlic and cook, stirring, until garlic is pale golden. Add greens and cook, covered, 3 minutes, or until greens are wilted. Season with salt and pepper to taste and stir until combined well.

Wilted Beet Greens with Baby Red Potatoes

Beetroot and Chilli Soup

Melt a knob of butter, add a small chopped onion and cook until soft but not coloured.

Add two large cloves of garlic, a red chilli (sans seeds) - both chopped - a teaspoon of cumin, 1/2 tsp of turmeric and a pinch of garam masala or coriander or anything you'd usually put in a curry of your own making.

Cook over a low heat for 2-3 mins stirring.

Add a couple of raw beetroot, diced or grated, and a stick of celery chopped small. Cook for 2 minutes, stirring continuously. Cover and cook gently for 10 minutes, checking to see it doesn't stick.

Add a litre of veg stock and a 400g tin of tomatoes, bring to the boil then simmer gently for 10-15 minutes.

Blend to a smooth puree. Season and serve, perhaps with a dash of vodka and a bit of yoghurt.

nibb'lous > from Mark Ynys Mon