Entertaining

Braised silverbeet and wild greens

Name: Braised silverbeet and wild greens recipe
Yield: 6
Ingredients: 200g silverbeet leaves; 200g wild weeds and seasonal (we used, dandelion and sorrel greens); 40.00 ml extra virgin olive oil; 1 onion, finely chopped; 4 garlic cloves, thinly sliced

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by delicious. team

delicious. team

Apr 08, 2025

"Most recipes for wild green dishes involve boiling, then draining, the greens. This may have advantages if your harvest is a little gritty, but I can't help but cringe at all the beautiful, nutrient-rich water that goes down the drain. I prefer to cook my greens in their own juices with a splash of water, broth or wine to help them along. Wild greens can be fiddly, but it's important to take the time to remove fibrous stems and wash out grit. The best thing I've learned is to take advantage of bigger greens to make chopping the little ones easier. I gather all of my small fat hen, chickweed and other little greens and roll them tightly inside a big leaf – an outer cabbage leaf of large chard or collard one. If you roll them tightly into a sausage you can slice the little leaves in bulk with ease, which eliminates any tough stems you may have missed." – Paulette Whitney

This recipe is by Paulette Whitney.

200g silverbeet leaves
200g wild weeds and seasonal greens (we used, dandelion greens and sorrel greens)
2 tbs extra virgin olive oil
1 onion, finely chopped
4 garlic cloves, thinly sliced

Method

1.

Roll the greens into a bundle and cut crossways 2-3 times. Wash well, then drain.
2.

Heat the oil in a large frypan over medium heat and cook onion, stirring occasionally, for 5 minutes, or until softened, Add garlic and cook, stirring occasionally, until fragrant, then turn heat up to high and cook, stirring occasionally, until just before things start to brown. Add greens and cover quickly with a lid to trap the hiss of steam, giving pan a shake to move things about.
3.

As steam settles, remove lid and stir. Season and cook, stirring occasionally, for 1-2 minutes, until wilted. Depending on the tenderness of the greens, cooking time may take a little longer. Add a little water, stock or wine if the greens start to catch to the base of the pan.
4.

Serve as a side with your favourite seasonal mains.