Silverbeet surprise

Silverbeet surprise




  • 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


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).


  • 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


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