Instead of throwing your silverbeet stalks away, take inspiration from the Italians with this delicious braised silverbeet stalk recipe.
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2 tablespoons olive oil
1 medium onion, thinly sliced
1 clove garlic, finely chopped
1 bay leaf
400g can tomatoes with juice, chopped
Sea salt, sugar and freshly ground black pepper
Stalks and spines from 1 bunch silverbeet
¾ cup vegetable stock or water
Freshly grated parmesan cheese to serve
Heat the olive oil in a pan with the onion and gently fry for 10 minutes until soft. Add the garlic and bay leaf and cook for a minute.
Then add the tomatoes and season with salt, sugar and pepper (to taste). Simmer, partly covered, for about 20 minutes until it becomes a thickish sauce.
Meanwhile, string the backs of the silverbeet stalks with a peeler as you would for celery. Cut the stalks into little finger-size lengths or cut across into slices so they cook evenly. Add them to the tomato sauce with half a can of water or stock to cover.
Partly cover and simmer for 15 minutes or until the stalks are tender then turn the heat up and reduce the sauce if necessary.
Serve with freshly grated parmesan as a vegetable side or pasta sauce.