silverbeet with fagioli
This is a nonna classic brought to you by my lovely mum! This is an absolute staple of our winter diets and is such a wonderful way to add more greens and beans in a way that is super delicious too!!
recipe (serves 3-4)
ingredients
1 MASSIVE bunch of silver beet
2 cloves garlic, peeled and finely chopped
2 cans of cannellini beans, rinsed and drained
Olive oil
Salt
method
1. Start by preparing the silverbeet. Chop the last inch of the stalks off and discard. Chop the remainder of the stalks into one inch pieces and then roughly chop the leaves.
2. Fill your sink with water and add in the chopped silverbeet. Use your hands to clean it. Drain the water and then repeat this process.
3. Fill a large pot with water and bring to the boil. Salt the water and then add in the silverbeet. Wait for the water to come to a boil again and then set a timer for 5 minutes. taste for seasoning and check that the stalks have softened. Drain and set aside.
4. In a large frypan with high sides over high heat, add in a ¼ cup olive oil and the garlic. When the garlic starts to sizzle, add in the cooked silverbeet ad cannellini beans.
5. Sauté everything together for a few minutes to heat through the beans. Taste for seasoning and adjust if needed.
tip
This recipe reheats so beautifully so we usually make a massive batch and enjoy it for lunch alongside some soup, chicken or fish for easy weekday lunches.
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