Creamed and souped silverbeet

Silverbeet has a hardy leaf and will stand up to being added into curries and stir fries. It can be eaten raw in salads - shred it very finely and use strong flavours with it. A more refined way to serve this green is to "cream" it.

This recipe is flexible and ingredient quantities can be modified to suit your needs.

Ingredients

1 bunch	Silverbeet (Main)
2 Tbsp	Butter
1 to taste	Salt & freshly ground pepper
1 to taste	Nutmeg
1 to taste	Cream

Directions

1. Sweat the torn leaves in butter until very soft. Season with salt and pepper and freshly grated nutmeg.
2. Drain by straining in a sieve and giving it a good squeeze to press out the excess liquid.
3. Puree in a blender, streaming in a little cream to smooth it.
4. Gently rewarm and use as a side or a base to sit something on, such as a piece of grilled lamb, fish or chicken.
5. Taking this one step further, after returning to the pot to gently rewarm, add some chicken or vegetable stock and a bit more cream and you have a soup.
6. Serve this with lots of crunchy garlic croutons.