1large bunch of silverbeet, washed300 mlextra-virgin olive oil, plus extra to serve200 gmjamón or bacon (optional), coarsely torn2garlic cloves, finely chopped500 gmDutch cream or nicola potatoes, coarsely chopped500 ml(2 cups) vegetable or legume stock
Separate silverbeet stems from leaves, slicing the stems into 2cm-wide pieces widthways. Slice leaves into wide ribbons.
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.