2 WAYS WITH SILVERBEET STEM SAUTE
Every part of a silverbeets ruffly big bunch is delicious, even the stems. Too often cooks throw away the part of a vegetable that is a bit tougher and more fiborous. It's nuts! When you ditch the green part of a leek, or the leaves of a cauliflower, or the stems of a silverbeet you are throwing away half your money, half the energy it took to grow and adding to food waste.
Learn how to cook the less loved part and get more out of the whole vegetable. Check out our recipe for a silverbeet stems side that will get you rethinking waste.
Serves 2–3 as a side
Creamy sautéed silverbeet stems
In a large frying pan over medium heat, melt 1 tbsp butter with a little splash of oil. Sauté 1 finely diced onion for about 5 minutes. Slice the stems of 1 bunch (about 1 kg/2 lb 4 oz) of silverbeet (Swiss chard) to about 4 cm (1½ in) long and add them to the pan and sauté for 10 minutes. Add 1 cup (125 ml) cream and 50–100 g (1¾–3½ oz) blue or cheddar cheese, turn to the lowest heat and cook for another 10 minutes. Serve with plenty of ground black pepper.
Lemon and chilli silverbeet stems
In a frying pan melt 1 tbsp olive oil. Sauté 1 finely diced onion and 1 sliced long red chilli for about 5 minutes over medium heat. While they’re cooking, cut the stems off 1 bunch (about 1 kg/2 lb 4 oz) of silverbeet (Swiss chard) about 4 cm (1½ in) long. Add them to the pan and sauté for 10 minutes. Add the juice of 1 lemon, turn to the lowest heat and cook for another 10 minutes. Add plenty of ground black pepper to serve.