Stewed silverbeet
Australian Gourmet Traveller recipe for stewed silverbeet
- 10 mins preparation
- 1 hr 10 mins cooking
- Serves 20
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Ingredients
- 125 ml extra-virgin olive oil (½ cup)
- 2 large onions, thinly sliced
- 4 cloves garlic, thinly sliced
- ½ cup flat-leaf parsley, including stems, finely chopped (loosely packed)
- 1 tsp dried oregano
- 1 tsp dried chilli flakes
- 2 bunches silverbeet, stems and leaves separated, coarsely chopped (2.5kg)
- 2 400gm cans chopped tomatoes
- 1 tbsp tomato paste
Method
Main
- 1Heat 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.