Three ways to use silverbeet
Arguably one of the most underrated leafy greens, silverbeet is a nutritional powerhouse… but it often gets tossed to the wayside. Left in the back of the veggie drawer, waiting for inspiration to hit.
Well, here's that inspiration!
Do more than steam silverbeet it into a boring green paste - these three culinary creations are our top favourites to enjoy this hardy winter green.
Sautéed Silverbeet with Garlic and Lemon.
Combine the earthiness of silverbeet with the pungent notes of garlic and zesty lemon for an easy side. Slice the stems off the silverbeet leaves and chop both. Gently cook the stems in olive oil for a few minutes, until softened. Add in chopped leaves with a pinch of salt and cook for 2 minutes, until just wilted. Remove from the heat, stir through with lemon juice and pepper, top with parmesan and serve alongside roasted veggies, grilled chicken or steak.
Hearty Silverbeet and White Bean Soup.
A nourishing, filling dish that's perfect on these cool evenings! Heat olive oil in a large pan, then gently cook chopped onion, carrot and celeriac for about 10 minutes, until golden. Toss in chopped garlic and thyme and cook for a further minute before pouring in stock and a can of drained beans. Bring to a boil and simmer for 10 minutes. Add in chopped silverbeet, cooking for another 5 minutes, until tender. Season, then serve with crusty bread.
Silverbeet and Feta Frittata.
Silverbeet and eggs are a match made in heaven… combining them into an simple, wholesome frittata transforms your bunch of greens into the perfect easy meal and make-ahead lunch. Separate the silverbeet stems from the leaves and chop both. Heat olive oil in a large pan and cook onion and the stems for 5 minutes, or until softened. Add in the leaves and cook until wilted, then remove from the heat. Whisk eggs with salt, pepper and smoked paprika. Add in cubed feta, then pour over the vegetables. Cook on the stovetop for 2-3 minutes, until the edges begin to set, then transfer to the oven and bake at 180⁰C for 12-15 minutes, until the centre is firm and golden. Serve warm or cold with a fresh salad.