Serves 4
Prep time 10min
Cook time 15min
Skill Easy
1 bunch silverbeet (about 500g)
2 Tbsp olive oil
4 garlic cloves, thinly sliced
Pinch chilli flakes
400g can cannellini beans, drained and rinsed
¼ cup (60ml) vegetable stock
½ lemon finely grated zest
Sea salt and freshly cracked black pepper
½ lemon juice, or to taste
Extra virgin olive oil, to serve
Method
Separate the silverbeet stalks from the leaves. Thinly slice the stalks and roughly chop the leaves.
Heat the olive oil in a large frying pan over medium heat. Add the silverbeet stalks and cook for 4-5 minutes until beginning to soften.
Add the garlic and cook for 1 minute, stirring frequently, until fragrant.
Add the silverbeet leaves, cannellini beans, vegetable stock, chilli flakes and lemon zest. Season generously with sea salt and cracked black pepper.
Cook for 6-8 minutes, stirring occasionally, until the leaves are wilted and the stock has mostly reduced.
Remove from the heat and squeeze over the lemon juice. Taste and adjust the seasoning if needed.
Transfer to a serving dish and finish with a generous drizzle of extra virgin olive oil.
