At the market last weekend there were beautiful bunches of young spring silverbeet and chard which is lovely after the more mature vegetables of late winter. Serve this easy side with roast or
barbecued chicken, lamb or fish and smashed or mashed potatoes.
Sweet & Sour Silverbeet
On this occasion, I used silverbeet, but the more colourful rainbow chard also works well.
1 bunch silverbeet or Swiss chard
1 onion, sliced
2 garlic cloves, thinly sliced
2 tsp brown sugar
1 tbsp red wine vinegar
sea salt and freshly ground black pepper
1 Trim tough ends from silverbeet stems. Remove leaves from centre stem and set aside. Slice stems and set aside. Place leaves on top of each other to make a stack, then roll up and cut into wide strips.
2 Place silverbeet stems, onion, garlic and a splash of oil in a large frying pan over a medium heat, cover and cook, stirring
occasionally, for 8-10 minutes or until onion and stems are tender.
3 Add sugar and silverbeet leaves with a splash water, toss to combine, cover and cook for 6-8 minutes or until leaves wilt.
Remove pan from heat, add vinegar, season with a good grind of salt and black pepper and toss to combine.
Where did the ingredients for this dish come from:
Silverbeet: JJ’s Organics – Napier; Onion, garlic: Krismaw Gardens – Hastings; Olive oil: The Village Press – Hastings; Store Cupboard Ingredients: brown sugar, vinegar, salt, black pepper.
Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.
Happy cooking and eating.
Recipe by Rachel Blackmore
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Other silverbeet and chard sides you might like to try: