20/03/2009
Silverbeet with potato
Vegetables / All Seasons / Dan Hunter / Serves: 3


1 large bunch of silverbeet, washed
300 ml extra-virgin olive oil, plus extra to serve
200 gm jamón or bacon (optional)
2 garlic cloves, finely chopped
500 gm waxy potatoes, coarsely chopped
500 ml (2 cups) vegetable or legume stock




Notes:

Karaka potatoes are good.
Use red beet instead of silverbeet.

Source:

Gourmet Traveller Magazine


Separate silverbeet stems from leaves, slicing the stems into 2cm-wide pieces widthways.
Slice leaves into wide ribbons.
Warm olive oil in a large wide saucepan, add jámon, garlic and silverbeet stems and cook over low heat until silverbeet starts to soften (5-10 minutes).
Add potato, stirring to cover with oil, then add legume stock.
Season to taste with sea salt and cook until stock is nearly evaporated and potatoes are almost cooked (35-40 minutes), then add silverbeet leaves and increase heat to low-medium.
Stir until silverbeet wilts (1-2 minutes), then season to taste, drizzle with olive oil and serve immediately.