Shown top left with <a href="/woodroasted_ribeye_of_beef_with_piquillo_peppers.htm">wood-roasted rib-eye of beef with piquillo peppers</a>
- 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 <a href='http://www.gourmettraveller.com.au/sauted_artichoke_hearts.htm'>legume stock</a>
- 1Separate silverbeet stems from leaves, slicing the stems into 2cm-wide pieces widthways. Slice leaves into wide ribbons.
- 2Warm 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.
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. Drink suggestion by Lok Thornton
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