How to turn beetroot tops into a delectable Japanese side dish – recipe

Blanch and chill leafy greens, then steep them in a simple seasoned broth to impart a gloriously rounded and savoury umami flavour

The ohitashi method is such an elegant way to enhance the natural flavours of leafy greens, while also reducing food waste. This traditional Japanese technique involves blanching and chilling leafy greens, then steeping them in a simple seasoned broth that imparts a wonderful and rounded savoury umami flavour. Most recipes for such greens use just the leafy part, but with ohitashi the stems are cooked first.