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.