05.21.20 Beet Greens

A few weeks ago I saw a recipe for curry fish soup. Now, I’m kicking myself for not saving it because I haven’t been able to get it out of my mind. I remember some of the ingredients and I made up the rest for dinner tonight. One of the additions which is growing like mad in my garden but was definitely not on the ingredients list was beet greens. Somehow, the flavors I put together worked. Even my daughter who scowled when she saw the fish going into the soup pot, was pleasantly surprised by the flavor she found at the dinner table. 

Curry Fish Soup Featuring Beet Greens:

1. Sauté 1 large shallot and 2 TBSP of minced ginger for 3 minutes, add 5 cloves minced garlic for 1 minute.

2. Add 1/2 tsp paprika, 1/2 tsp curry powder, 1/4 tsp cayenne pepper and 1 tsp salt.

3. Add 1 thinly sliced carrot and 2 diced sweet potatoes.

4. Add 1/2 cup white wine, 1 1/2 cups coconut milk and 2 cups bone broth.

5. Cook until sweet potatoes are soft. 

6. Add 1 1/2 lbs of Pacific snapper or similar, cut in 1 - 2 inch pieces and cook for 3 minutes

7. Add 3 cups of chopped beet greens or similar and cook for another 1-2 minutes.

8. Squeeze fresh lime juice upon serving. I served on top of sautéed Brussel sprouts.