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Silverbeet with potato

You'll need

1 large bunch of silverbeet, washed 300 ml extra-virgin olive oil, plus extra to serve 200 gm jamón or bacon (optional), coarsely torn 2 garlic cloves, finely chopped 500 gm Dutch cream or nicola potatoes, coarsely chopped 500 ml (2 cups) vegetable or legume stock


  • 01
  • Separate silverbeet stems from leaves, slicing the stems into 2cm-wide pieces widthways. Slice leaves into wide ribbons.
  • 02
  • Warm olive oil in a large wide saucepan, add jamón, garlic and silverbeet stems and cook over low heat until silverbeet starts to soften (5-10 minutes). Add potato, stirring to cover with oil, then add legume stock. Season to taste with sea salt and cook until stock is nearly evaporated and potatoes are almost cooked (35-40 minutes), then add silverbeet leaves and increase heat to low-medium. Stir until silverbeet wilts (1-2 minutes), then season to taste, drizzle with olive oil and serve immediately.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

It’s hard to match the chlorophyll in the silverbeet but the 2004 Best’s Pinot Meunier, Great Western, Victoria, is a delightful partner. You could also try a Cru Beaujolais.

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