Ingredients
Directions
Silverbeet is high in vitamins A, K and C, as well as being high in minerals such as potassium, iron, zinc and manganese and so we should eat more of it!
Separate the silverbeet leaves from the stems and chop the stems up like you would a piece of celery.
Heat the oil in a sauté pan over medium heat, add the shallots and chopped chard stems and cook until tender, 5-8 minutes.
Add the greens and apple cider vinegar and sizzle for a couple more minutes until the greens are ultra bright green.
Add the stock and cover. Let steam for 3 – 5 more minutes.
Season with salt, pepper
This salad doesn't keep very well as the silverbeet goes soggy and loses it's greenness, so only make as much as will be eaten.
2 servings
- Amount per serving
- Calories108
- % Daily Value *
- Total Fat 8g11%
- Saturated Fat 1.5g8%
- Cholesterol 0mg
- Sodium 592mg26%
- Total Carbohydrate 9.4g4%
- Dietary Fiber 3.2g12%
- Total Sugars 2.6g
- Protein 3.7g
- Calcium 8mg1%
- Iron 20mg112%
- Potassium 731mg16%
- Vitamin D 0mcg0%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Directions
Silverbeet is high in vitamins A, K and C, as well as being high in minerals such as potassium, iron, zinc and manganese and so we should eat more of it!
Separate the silverbeet leaves from the stems and chop the stems up like you would a piece of celery.
Heat the oil in a sauté pan over medium heat, add the shallots and chopped chard stems and cook until tender, 5-8 minutes.
Add the greens and apple cider vinegar and sizzle for a couple more minutes until the greens are ultra bright green.
Add the stock and cover. Let steam for 3 – 5 more minutes.
Season with salt, pepper
This salad doesn't keep very well as the silverbeet goes soggy and loses it's greenness, so only make as much as will be eaten.
Done