This recipe is easier with small quantities than large, but for a big party, like the one we shot at, where a friend was celebrating the end of being a locavore (only eating Tassie produce) for the summer, I cooked a whole lot.
- 80 ml (⅓ cup) of olive oil or butter
- 1 bunch silverbeet, washed and chopped
- 4 garlic cloves, crushed
- salt and pepper
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.
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.