About this Recipe

To cook the beets (but the same method is also used for spinach, etc.) with the only water remaining attached after washing, is necessary
to not to soak these delicate vegetables with too much water. They tend to release water in cooking, so it would be a pity to “drown them” in too much water.

This vegetable is the part of leaves of red beet and it is very tasty. You can also mix red beets with white ones, or with spinach.


  • 4 large bunches of red beet leaves
  • 8 anchovy fillets in olive oil
  • 4 cloves of garlic 
  • 4 tablespoons of extra virgin olive oil
  • chili powder
  • salt




5 minutes

Cooking time

10 minutes


very easy


Remove the final part of each bunch of red beets, then wash the leaves and the rest of the stems very well under the running water.

Cut the stems in two to three pieces, then put them into a large pot with only the water left on the washing and cook them for 5 minutes: the leaves will have to dry and the stems begin to soften.

Peel the garlic cloves and chop them together with the anchovy fillets. Heat the oil in a large frying pan, add garlic and anchovies and let it brown until they are dark.

Add the red beets and let them cook on medium heat for about 10 minutes, stirring very often and pouring some water if they tend to dry too much. Season with salt and chili and serve.

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