Simply silverbeet

Photo by Janna Dixon

Herald on Sunday 13/4/2012

Grant Allen

Your
Rating:

Ratings: No ratings yet

1 bunch	Silverbeet
1 bunch	Mixed vegetables, ie: Leeks, sliced broccoli, beans, sorrel, some fresh herbs.
1 to taste	Salt & freshly ground pepper
1 squeeze	Lemon juice

Ways to Cook Silverbeet
A: The simplest is to just sweat it in butter or oil or a mix of both.
Start with the sliced stems, gently cooking these till tender, then add the torn leaves.
Season well and toss until the leaves have well wilted. D
o not cover the pan or you will loose the beautiful dark green colour.
B: Mix it with other greens. You could use leeks, sliced broccoli, beans, sorrel, some fresh herbs.
Proceed as above starting with whatever will take longest to cook, in this case the leeks.
Season well and to sharpen it up add a squeeze of lemon.
C: Soak some currants in lemon or orange juice to plump up.
Heat some oil in a pan and quickly heat some fresh or dried chilli (just a little).
Toss in the torn silverbeet leaves and the plumped currants and gently cook.
Add some nuts (pine nuts are good), season and serve.