Sautéed Silverbeet Stems
Often we only use the main part of a vegetable and throw away the stems, peels or leaves. Silverbeet stems can end up in the bin without much thought. If you’ve used silverbeet leaves in a recipe or salad, don’t throw away the stems, make this recipe!
Adding yoghurt in this dish makes it tangy and creamy without being rich. Serve with fish, falafel or lamb skewers, a chickpea stew and flatbreads.
Ingredients 11
Stem silverbeet, thinly sliced
1 onion, small, thinly sliced
2 1⁄2 tbsp olive oil
1⁄2 tsp salt
2 cloves garlic, minced
1 lemon, zest and juice
1 tsp fennel seeds, crushed
1 tsp sumac
1⁄2 tsp chilli flakes
3 1⁄2 tbsp yoghurt
1 large handful dill, finely chopped
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Method 5
Thinly slice the stems from a bunch of , along with 1 small .
Heat 2½ tablespoons olive oil in a frying pan over medium low heat and sauté the sliced vegetables with 1/2 teaspoon salt for 10 minutes or until the silverbeet stems are starting to soften.
Add 2 minced garlic cloves, the zest and juice of 1 lemon, 1 teaspoon crushed fennel seeds, 1 teaspoon sumac and ½ teaspoon chilli flakes and sauté for another 5-7 minutes.
Once everything is soft and sweet, turn off the heat and stir through 3-4 tablespoons and a large handful of finely chopped or parsley.
Season with and pepper if needed and serve warm.
