Silverbeet with Garlic and Lemon
As a novice gardener, Silverbeet (or Chard) is one plant almost guaranteed to grow. Being a dark leafy green vegetable it is loaded with the same minerals and nutritional benefits that kale and broccoli provide.
My second Dad Colin married young and went off farming. The first few years were financially tough and he claims the family's evening meal was frequently silverbeet, rabbit shot from the farm and potatoes. While this may have been tedious for them it was a wonderfully nutritious combination!
Some of us may find silverbeet uninspiring in the kitchen. However it is an amazingly versatile green vegetable, perfect for use in baked egg dishes and stir-fries. I personally adore it with breakfast, lunch or dinner in the following simple and satisfying recipe.
2 Tbs olive oil
2 clove garlic, chopped
1 onion, chopped
600g silverbeet, washed well
1 lemon or two limes, squeezed
Sea salt and pepper
Parmesan/Goats Cheese (optional)
1) Remove the stems from the silverbeet and chop finely. Chop the green leaves finely too, but keep separate.
2) Heat oil in a large pan over a medium heat. Sauté onion and garlic for a few minutes until soft, stirring frequently.
3) Add the silverbeet stems and stir-fry for about 5 minutes. Add the greens.
4) Add the citrus juice. Season with sea salt and pepper. Serve and sprinkle with grated cheese.
Note: A dash of soy sauce instead of the salt is also a yummy option!
