Shown top left with wood-roasted rib-eye of beef with piquillo peppers
Ingredients
Method
Main
1.Separate silverbeet stems from leaves, slicing the stems into 2cm-wide pieces widthways. Slice leaves into wide ribbons.
2.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.
Drink 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. Drink suggestion by Lok Thornton
Notes
