AuthorAnnabelleCategory, , , , , , DifficultyBeginner
Rating
Sautéed Silverbeet with Shallots
Yields2 Servings
Prep Time6 minsCook Time11 minsTotal Time17 mins

Ingredients

 1 tbsp extra virgin olive oil
 1 large shallotfinely chopped
 1 tsp apple cider vinegar
 2 bunches silverbeet
 ½ cup vegetable stock

Directions

What are we cooking today?
1

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!

Getting started
2

Separate the silverbeet leaves from the stems and chop the stems up like you would a piece of celery.

3

Heat the oil in a sauté pan over medium heat, add the shallots and chopped chard stems and cook until tender, 5-8 minutes.

4

Add the greens and apple cider vinegar and sizzle for a couple more minutes until the greens are ultra bright green.

5

Add the stock and cover. Let steam for 3 – 5 more minutes.

6

Season with salt, pepper

Annabelle's tips
7

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.

Nutrition Facts

Servings 2


Amount Per Serving
Calories 108
% Daily Value *
Total Fat 8g13%
Saturated Fat 1.5g8%
Cholesterol 0mg
Sodium 592mg25%
Potassium 731mg21%
Total Carbohydrate 9.4g4%
Dietary Fiber 3.2g13%
Sugars 2.6g
Protein 3.7g8%

Calcium 8%
Iron 20%
Vitamin D 0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

ShareSave

Ingredients

 1 tbsp extra virgin olive oil
 1 large shallotfinely chopped
 1 tsp apple cider vinegar
 2 bunches silverbeet
 ½ cup vegetable stock

Directions

What are we cooking today?
1

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!

Getting started
2

Separate the silverbeet leaves from the stems and chop the stems up like you would a piece of celery.

3

Heat the oil in a sauté pan over medium heat, add the shallots and chopped chard stems and cook until tender, 5-8 minutes.

4

Add the greens and apple cider vinegar and sizzle for a couple more minutes until the greens are ultra bright green.

5

Add the stock and cover. Let steam for 3 – 5 more minutes.

6

Season with salt, pepper

Annabelle's tips
7

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.

Sautéed Silverbeet with Shallots

Pin It on Pinterest

0
    0
    Your Cart
    Your cart is emptyReturn to Shop