Silverbeet and lemon are a winning combination in this recipe. With almonds added for texture this side dish is healthy as well as delicious.
2 tbsp olive oil
100 g (⅔ cup) blanched almonds
1 bunch silverbeet, stalks removed, leaves washed and thinly sliced
2 tbsp lemon juice
salt and freshly ground black 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 a heavy-based frying pan over medium heat. Add oil and blanched almonds. Cook almonds by tossing until golden brown. Add thinly sliced silverbeet leaves and stir well until they begin to collapse.
Add lemon juice, salt and freshly ground black pepper. Stir well to combine, and cook in the pan until silverbeet is softened. Remove from the heat and serve straight away.