Beetroot leaf pan with prawns and feta cheese

Ingredients for 1 servings:

• 250 g beetroot leaves with stems
• ½ small onion(s)
• 1 clove(s) garlic or 3 leaves of house garlic
• 6 small cocktail tomatoes, possibly yellow or orange
• 25 g butter, possibly more
• 80 g shepherd’s cheese or feta
• 100 g of frozen prawns from the refrigerated counter
• 3 tbsp, heaped sour cream
• some salt and pepper
• 1 dashes lemon juice

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

low carb or with a side dish, super tasty, use up leftovers

Wash the beetroot leaves and separate the stems from the leaves. Cut the stems into small pieces, about 2 cm each. Cut the leaves into strips and set aside separately. Finely chop the onion and garlic and sauté in a pan with butter on low heat. Then add the stalks and continue sautéing on low heat for about 10 minutes; they shouldn’t burn. Add a little more butter if necessary. In the meantime, cut the cheese into small cubes. Wash the snack tomatoes and also chop them. After 10 minutes, add the wet beetroot leaves and let them wilt, similar to the spinach leaves. If using house garlic instead of the garlic clove, add it now, chopped. Add the sour cream, salt and pepper, and a small squeeze of lemon. Mix everything briefly. Add the shrimp, let it simmer briefly, and finally add the cheese and tomatoes. For me, this is a great, unusual low-carb meal. If you like, you can also serve it with side dishes. In my opinion, everything here fits.