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 |
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Directions
- Sweat the torn leaves in butter until very soft. Season with salt and pepper and freshly grated nutmeg.
- Drain by straining in a sieve and giving it a good squeeze to press out the excess liquid.
- Puree in a blender, streaming in a little cream to smooth it.
- Gently rewarm and use as a side or a base to sit something on, such as a piece of grilled lamb, fish or chicken.
- 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.
- Serve this with lots of crunchy garlic croutons.
