Stewed silverbeet

AT A GLANCE

  • Serves 20 people

  • 125 ml (½ cup) extra-virgin olive oil
  • 2 large onions, thinly sliced
  • 4 cloves garlic, thinly sliced
  • ½ cup (loosely packed) flat-leaf parsley, including stems, finely chopped
  • 1 tsp dried oregano
  • 1 tsp dried chilli flakes
  • 2 (2.5kg) bunches silverbeet, stems and leaves separated, coarsely chopped
  • 2 400gm cans chopped tomatoes
  • 1 tbsp tomato paste
01   Heat olive oil in a large saucepan over medium heat, add onion, garlic, parsley, oregano and chilli and sauté for 5 minutes or until soft. Add silverbeet stems and cook for another 7-10 minutes. Add silverbeet leaves and cook, stirring, for 5 minutes or until beginning to wilt. Add tomatoes, tomato paste and 1½ cups water, season with sea salt and stir to combine. Bring to the boil and simmer for 45-50 minutes or until silverbeet is tender and sauce is thick. Serve immediately.

Recipe:

ANDY HARRIS

Photography:

WILLIAM MEPPEM

Styling:

ANDY HARRIS AND VANESSA AUSTIN

FEATURED IN

Nov 2007

Nov 2007

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