Name: Stewed silverbeet
Prep time: 10 min
Cook time: 70 min
Total time: 80 min
Yield: 20
Ingredients: 125 ml extra-virgin olive oil (½ cup); 2 large onions, thinly sliced; 4 cloves garlic, thinly sliced; ½ cup flat-leaf parsley, including stems, finely chopped (loosely packed); 1 tsp dried oregano; 1 tsp dried chilli flakes; 2 bunches silverbeet, stems and leaves separated, coarsely chopped (2.5kg); 2 400gm cans chopped tomatoes; 1 tbsp tomato paste

Stewed silverbeet

Australian Gourmet Traveller recipe for stewed silverbeet

Serves 20

Prep

10M

Cook

1H 10M

Total

1H 20M

Ingredients

125 ml extra-virgin olive oil (½ cup)

2 large onions, thinly sliced

4 cloves garlic, thinly sliced

½ cup flat-leaf parsley, including stems, finely chopped (loosely packed)

1 tsp dried oregano

1 tsp dried chilli flakes

2 bunches silverbeet, stems and leaves separated, coarsely chopped (2.5kg)

2 400gm cans chopped tomatoes

1 tbsp tomato paste

Method

Main

1.Heat olive oil in a large saucepan over medium heat, add onion, garlic, parsley, oregano and chilli and sauté for 5 minutes or until soft. Add silverbeet stems and cook for another 7-10 minutes. Add silverbeet leaves and cook, stirring, for 5 minutes or until beginning to wilt. Add tomatoes, tomato paste and 1½ cups water, season with sea salt and stir to combine. Bring to the boil and simmer for 45-50 minutes or until silverbeet is tender and sauce is thick. Serve immediately.

Styling by Andy Harris

Styling by Vanessa Austin