This simple treatment gives a humble veg a whole new lease of life.
Silverbeet gets a bad rap. It is possibly because as youngsters, some of us were subjected to eating it steamed to within an inch of its life, forcing forkfuls into mouths, noses pinched. It’s time now for this much maligned vegetable to shine! Instead of steaming the silverbeet, here it is fried in a pan with onion and dates, adding texture and sweetness. And if my kids are anything to go by, this simple treatment gives this humble leafy vege a whole new lease of life – and I suspect might just convert some of those silverbeet haters out there.
SAUTEED SILVERBEET WITH DATES
- 2 tablespoons olive oil, plus extra to serve
- 1 large onion, quartered, finely sliced
- 750g silverbeet
- 8 dates, stones removed finely chopped
Heat the olive oil in a large heavy-bottomed pan over a medium-high heat and fry the onion until soft and translucent.
Cut the ends off the silverbeet and then shred both the leaves and the stalks. If the stalks are too large then cut them in half before shredding.
Add the silverbeet to the frying pan bit by bit and cook until wilted.
Add most of the dates (reserving a handful to garnish), season with sea salt and freshly ground black pepper and cook for a further two minutes.
Tip into a serving bowl, scatter over the extra dates and drizzle with a little extra olive oil before serving.