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.
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.
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