Silverbeet with potato

AT A GLANCE

  • Serves 6 people

  • 1 large bunch of silverbeet, washed
  • 300 ml extra-virgin olive oil, plus extra to serve
  • 200 gm jamón or bacon (optional), coarsely torn
  • 2 garlic cloves, finely chopped
  • 500 gm Dutch cream or nicola potatoes, coarsely chopped
  • 500 ml (2 cups) vegetable or legume stock
01   Separate silverbeet stems from leaves, slicing the stems into 2cm-wide pieces widthways. Slice leaves into wide ribbons.
02   Warm olive oil in a large wide saucepan, add jamón, garlic and silverbeet stems and cook over low heat until silverbeet starts to soften (5-10 minutes). Add potato, stirring to cover with oil, then add legume stock. Season to taste with sea salt and cook until stock is nearly evaporated and potatoes are almost cooked (35-40 minutes), then add silverbeet leaves and increase heat to low-medium. Stir until silverbeet wilts (1-2 minutes), then season to taste, drizzle with olive oil and serve immediately.

Recipe:

DAN HUNTER

Photography:

WILLIAM MEPPEM

Styling:

LISA FEATHERBY AND GERALDINE MUNOZ

Drinking Suggestion:

IT’S HARD TO MATCH THE CHLOROPHYLL IN THE SILVERBEET BUT THE 2004 BEST’S PINOT MEUNIER, GREAT WESTERN, VICTORIA, IS A DELIGHTFUL PARTNER. YOU COULD ALSO TRY A CRU BEAUJOLAIS. , suggested by LOK THORNTON

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