Side kicks

Vibrant and nutritious, silverbeet holds up in so many recipes. Our warm salad is easy and delicious, with pops of sweetness thanks to juicy raisins.

Silverbeet with pine nuts SERVES 4 AS A SIDE PREP + COOK TIME 20 MINUTES 500g silverbeet, washed and dried ¼ cup (60ml) extra virgin olive oil 1 large (300g) red onion, sliced 1/3 cup (50g) raisins ½ cup (80g) pine nuts, toasted 1 Trim about 8cm of the stem ends from the silverbeet; discard ends. Chop remaining silverbeet coarsely, keeping leaves and remaining white stems separate. 2 Heat olive oil in a large frying pan over medium heat; cook the onion, stems of silverbeet and the raisins for 5 minutes. Add silverbeet leaves and cook, stirring, for 8 minutes or until tender and just wilted. Season with salt flakes and freshly ground black pepper. 3 Stir in toasted pine nuts and serve. Not suitable to freeze or microwave. from…

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The Australian Women's Weekly (Digital) - 1 Issue, August 2021

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