Silverbeet is one of the easiest veges to grow and is incredibly nutritious. I find it is best cooked briefly to retain its flavour, texture and nutrients. I love cavolo nero — it holds its shape and texture really well and is delicious just cooked through with a little buttery sauce (make sure you take the stalks off as these are too tough to eat).
Ingredients
| 1 bunch | Silverbeet, or cavolo nero (Main) |
| ½ | Lemons, juice |
| 30 g | Butter (Main) |
| ¼ cup | Almonds, toasted and slivered (Main) |
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Directions
- If using silverbeet, trim stalks. If using cavolo nero, strip leaves from the tough stalks.
- Heat a large frying pan or wok on a medium to high heat. Wash the silverbeet or cavolo nero and shake off most of the water, leaving some droplets behind (this will help create steamwhen added to the hot pan).
- Add the wet leaves to the hot pan, and toss around for 1-2 minutes until leaves start to wilt.
- Add butter and lemon juice, and cook a further 1-2 minutes. Toss with the sauce to coat.
- Transfer to a dish and scatter over almonds. Serve immediately
