This recipe yields 4 – 6 servings.
1 large bunch of spinach leaves (about 12 cups of leaves)
1 medium bunch of beet greens
Olive oil, as needed for frying (about 2 tablespoons)
25 crickets, cleaned
3 garlic cloves, finely chopped
2 teaspoons lemon juice
Salt, to taste
Ground black pepper , to taste
1 tablespoon toasted pine nuts
2 lemons, sliced into wedges
1.) Wash spinach and beet greens in cold water.
2.) Chop the beet greens.
3.) In a large frying pan, heat up olive oil over medium-high heat.
4.) Sauté crickets for 3-4 minutes.
5.) Add garlic and lemon juice. Continue to sauté for 2 more minutes.
6.) Turn up the heat to high. Add beet greens and roughly ¼ teaspoon of salt. Cook for a few minutes.
7.) Add the spinach leaves to the pan. Wilt them by tossing them with tongs. Make sure the leaves gets well coated with oil. Mix all ingredients well.
8.) Stir in the pine nuts.
9.) Add salt and pepper to taste.
10.) Decorate with lemon wedges before serving.