Sauteed silverbeet

Name: Sauteed silverbeet recipe
Yield: 5-6 cups (650-700g)
Ingredients: 2 big bunches of silverbeet; 1/2 onion; 1-2 celery stalks; 50ml olive oil; 1/2 tsp salt; 2 crushed garlic cloves; 1 tbs finely chopped preserved lemon or the zest & juice of 1 lemon; 1 tsp allspice or ground cinnamon; 1 tsp Cumin Ground Ground; 1 cup (30g) chopped herbs, such as parsley, dill or celery leaves

6 ratings

5-6 cups (650-700g)

Jump to recipe

by Alex Elliott-Howery and Jaimee Edwards

Writers

Feb 24, 2024

“When silverbeet is going wild in the garden or crazy cheap at the market, we buy a few bunches and make a big batch of this sauteed silverbeet. We then use it as the base of multiple meals throughout the week. We also love this as a side with pilaf, baked fish and potato rosti.” This is an edited extract from Use It All by Alex Elliott-Howery and Jaimee Edwards (Murdoch Books, $39.99). Photography by Cath Muscat. Styling by Vanessa Austin.

2 big bunches of silverbeet
1/2 onion
1-2 celery stalks
50ml olive oil
1/2 tsp salt
2 crushed garlic cloves
1 tbs finely chopped preserved lemon or the zest & juice of 1 lemon
1 tsp allspice or ground cinnamon
1 tsp Woolworths Cumin Ground Ground
1 cup (30g) chopped herbs, such as parsley, dill or celery leaves

Method

1.

Wash 2 big bunches of silverbeet, then remove the leaves from the stems and set aside. Put the leaves in a large bowl and cover with boiling water, making sure the leaves are covered. Allow to sit for 5-10 minutes.
2.

Very thinly slice the silverbeet stems, 1/2 onion and 1-2 celery stalks if you have them. Heat 50ml olive oil in a large frypan over medium heat and saute the sliced vegetables with 1/2 tsp salt for 10 minutes or until the silverbeet stems are starting to soften. Add 2 crushed garlic cloves, 1 tbs finely chopped preserved lemon or the zest and juice of 1 lemon, 1 tsp allspice or ground cinnamon and 1 tsp ground cumin and saute for another 3-5 minutes. Once everything is soft and sweet and delicious, turn off the heat. Drain the silverbeet leaves and use your hands to squeeze out as much moisture as possible. Finely chop the leaves and add them to the mixture in the pan with 1 cup (30g) chopped herbs, such as parsley, dill or celery leaves. Mix well to make sure everything is combined and the leaves are well coated. Taste and add more seasoning if needed. Use straight away or store in an airtight container in the fridge for 4 days.

Reviews 6