Name: Warm salad of silverbeet stems, chilli and garlic
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: white stems 10-12 large silverbeet leaves (with a few leafy bits left attached); 2 tablespoon olive oil; 2 clove garlic, crushed; 1/2 red chilli, finely sliced; flaked sea salt

Warm salad of silverbeet stems, chilli and garlic

This salad recipe is so simple and delicious, it would be a crime not to share it. Silverbeet is used here as it’s easy to find in the shops and backyard. Serve as a tasty side dish for any meal. Photography by Jani Shephered/Gatherum Collectif

Serves 4

Cook

20M

This recipe was first published in Taste magazine.

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Ingredients

white stems 10-12 large silverbeet leaves (with a few leafy bits left attached)

2 tablespoon olive oil

2 clove garlic, crushed

1/2 red chilli, finely sliced

flaked sea salt

Method

1.Wash silverbeet stems well and chop into 10cm lengths. Bring a large pan of water to the boil and add a sprinkle of salt and the stems. Reduce heat and simmer until tender (6-8 minutes). Drain and spread on paper towels to dry.

2.Heat oil in large frying pan and cook garlic and chilli on medium-high heat until garlic just starts to colour (watch carefully; don’t let it burn).

3.Add cooked stems and sauté, moving them about with tongs, for about 3-5 minutes or until they just start to turn golden. Sprinkle generously with sea salt and pepper. Serve hot or warm.

Serves 4-6.

Note

Fiona Hugues

Ingredients

Method

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