Ingredients
1 silverbeet
(12 leaves and stems)
2 tbsp olive oil
1 onion
chopped
2 cloves garlic
finely chopped
1 cup currants
1 cup pistachios
Equipment
- 1 frypan
Instructions
- 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
Tip
Leftovers were yummy on toast for lunch the next day.
