Hey everyone, it’s John, welcome to our recipe page. Today, I will show you a way to prepare a special dish, silverbeet leaves ‘namul’. One of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
Silverbeet Leaves ‘Namul’ is one of the most favored of current trending meals in the world. It is simple, it’s quick, it tastes yummy. It is appreciated by millions daily. Silverbeet Leaves ‘Namul’ is something which I have loved my whole life. They are fine and they look fantastic.
Place the leaves in a colander or a large strainer, and pour the boiled hot water carefully over the leaves evenly. Alternatively you can steam or blanch them. Pour cold water over to stop cooking further, drain and squeeze to remove excess water.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook silverbeet leaves ‘namul’ using 6 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Silverbeet Leaves ‘Namul’:
- Prepare 200 g Silverbeet Leaves
- Get 1/4 teaspoon Salt
- Get 1 clove Garlic *grated
- Get 1 tablespoon Sesame Oil
- Make ready 1 tablespoon Toasted Sesame Seeds
- Take 1/4 teaspoon Soy Sauce
There are several ways to season namul. This particular seasoning is pretty mild, like. Toyohira Health Center, The City of Sapporo Place the leaves in a colander or a large strainer, and pour the boiled hot water carefully over the leaves evenly. This will reduce the volume of the leaves and remove the unpleasant smell as the hot water cooks the leaves.
Instructions to make Silverbeet Leaves ‘Namul’:
- Remove thick hard stems from Silverbeet and use for something else. Cut the leaves roughly.
- Boil a kettle of Water. Place the leaves in a colander or a large strainer, and pour the boiled hot water carefully over the leaves evenly. Alternatively you can steam or blanch them.
- Pour cold water over to stop cooking further, drain and squeeze to remove excess water.
- Combine all other ingredients in a mixing bowl, add the leaves, and mix well.
Pour cold water over to stop cooking further, drain and squeeze to remove excess water. Remove thick hard stems from Kale OR Silverbeet. If Silverbeet, roughly cut as they are soft. Silverbeet belongs to the same family as red beets, and is much appreciated for its leaves and stalks which are very interesting from a culinary point of view. It is eaten both cooked or raw, just like spinach, but it is generally found to be sweeter.
So that is going to wrap it up for this special food silverbeet leaves ‘namul’ recipe. Thanks so much for your time. I am confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
