Friday, October 2, 2009
Braised Silver Beet [Swiss Chard] with Extra Virgin Olive Oil [Moroccan Style]
One large bunch of silver beet
One large onion
2 cloves garlic pressed
Handful toasted pine nuts
Extra Virgin ōriwa Olive Oil
Wash and dry the silver beet. Strip green leaves from the white stalks of silver beet. Slice stalks crossways VERY finely. Roughly chop the green leaves. Slice onions very finely. Chop garlic. Toast pine nuts.
Stew the beet stalks, onions and garlic VERY slowly in some ōriwa Olive Oil in a covered saucepan large enough to ultimately hold all the silver beet.
When the stalks and onions and garlic are soft [about 20 minutes] add the green leaves and a little more Olive Oil if necessary. Cover, and cook over low heat for a further 15 minutes, stirring occasionally.
Add salt and freshly ground pepper to taste. Add toasted pine nuts and currants. Serve either hot or room temperature with additional oil, if desired.
This recipe results in a delicious, sweet and tender vegetable dish. One might add such things as garlic or lemon, but there is no need - the Olive Oil and silverbeet melds together to enhance the flavour of each.
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