BEET GREENS… AND A LITTLE OF EVERYTHING
Lettuce Wraps:
Sauce:
2 tbsp of soy sauce
1 tbsp brown sugar
1 tsp fish sauce
1 minced garlic clove
1 tbsp Sriracha or sambal oelek (SPICIER!),
1 tsp corn starch.
Microwave sauce for 30-60 seconds to thicken.
Let sauce cool.
Filling:
Finely chop beet greens, peel and grate kohlrabi, slice green onions and Thai basil. Add any other greens you would like. Toss vegetable filling with sauce and place in a lettuce leaf. Top with Thai sweet chili sauce or more Sriracha. You can also add cooked ground chicken and/or chopped peanuts to the vegetable filling for a more substantial dish.
Bonus Tip…
Freezing Greens:
Blanch in large pot of boiling water for about 30 seconds. Drain and squeeze out excess moisture. Lay greens on a piece of parchment to freeze, then move them to a freezer bag. You could also just put them in a bag after blanching but freezing first allows you to pull a small amount out of the bag as needed.