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Stewed silverbeet

Australian Gourmet Traveller recipe for stewed silverbeet

By Andy Harris
  • 10 mins preparation
  • 1 hr 10 mins cooking
  • Serves 20
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Stewed silverbeet


  • 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


  • 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.
  • undefined: Andy Harris