- serves 4 people
- preparation 5 minutes
- cooking 15 minutes
- difficulty Easy level
Ingredients
- 80 ml (⅓ cup) of olive oil or butter
- 1 bunch silverbeet, washed and chopped
- 4 garlic cloves, crushed
- salt and pepper
Instructions
Heat plenty of oil or butter in a large saucepan until hot.
Add an excessive amount of chopped or crushed garlic. Stir and fry for a minute but don’t let it brown.
Add the silverbeet and stir to wilt. Season well with salt and pepper. Cover to help it wilt down and cook for about 10–15 minutes or until tender. Serve hot.
Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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