Silverbeet surprise

Serves:

Ingredients

• 1 bunch silverbeet (12 leaves and stems)
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, finely chopped
• ½ cup currants
• ½ cup pistachios

Method

Cut stems from leaves. Wash stems and slice into 5mm strips.

Wash leaves (very well), roll up and slice 1cm thick.

Heat 1 tablespoon oil in a frypan and sauté onion and stems for 5 minutes.

Add garlic and sauté for another two minutes.

Add silver beet leaves and remaining oil, stir well to coat in onion mixture.

Cover for a few minutes until leaves soften, then add currants and nuts.

Stir gently until well combined.

Serve on it’s own or with grilled meat (we had it with the eye fillet).

Notes:

• The surprise being that this silverbeet is very edible! Unlike horrid memories of boiled silver beet at residential college.
• My beloved husband often does an emergency-milk-and-bread run and returns home with an ingredient that defies incorporation into my weekly menu.
• Thanks to some hints from Stephanie Alexander, the leafy greens were a hit!
• Leftovers were yummy on toast for lunch the next day.
• Recipe created by Melissa Hughes for Kidspot.

Serving Suggestions

Note