Request for recipes for silverbeet

Hi, I have lots of silverbeet ready to harvest in my garden but I am totally uninspired as to what to make with it apart from the boring old steamed way. Does anyone have any ideas? Thanks.

You need to be a member of ooooby3 to add comments!

Join ooooby3

Email me when people reply –

Replies

  • Gabriella, this recipe looks amazing. I haven't got any silverbeet yet in my new garden, but I just managed to barter a swag of the stuff in exchange for a bazillion figs!!! So I'm definitely going to give your recipe a go.
    Thanks, Peta

    gabriella said:
    yes! Greek Silverbeet. This is so yummy. Preheat oven 180 C

    Saute 1 large onions in 2 tablespn olive oil. Rinse and chop 250gr silverbeet (the water rinse helps steam them as they stirfry) for about five min. or less, with pinch of sea salt. Drain and place in bowl and add crumbled feta, 200grm ricotta, 1 egg, 1/2cup grated Parmeasan, 1/4 cup coriander (optional), I love to add dill, 1/2tsp of nutmeg, and lemon rind. Mix well and set aside. Place two sheets of filo on the bench, overlapping their shortest side by 2cm, making a long rectangle. Brush on olive oil gently, repeat layers, four sheets on each side, with 2cm overlap brushing and spreading with oil. (Total of 8 sheets). Then place siiverbeet mixture into a sausage shape along the nearest edge of pastry,leaving a border at the sides to turn in. Roll up to fully enclose filling, forming a long cigar shape. Seal edges with oil and gently roll cigar into spiral shape, or crescent (easier) on the baking tray. Brush with more oil. Bake until crisp about 40 mins.

    Let me know how it goes....gabriella
  • We love silverbeet in lasanga, washed and roughly chopped silverbeet, layer between pasta and cheese.
  • Chard (Silverbeet) Dolmades
    (I really love these - they take a little time, but there will be enough to have next day - wonderful!)

    12 mushrooms, coarsely chopped
    fresh herbs, finely chopped
    3 cloves garlic, crushed
    1 onion, finely chopped
    salt
    2 cups rice – I used brown rice
    splash white wine or white wine vinegar
    1 cup peas
    1 cob corn, kernels stripped off
    1 tomato
    200g feta, crumbled
    12 big chard leaves

    Make a mushroom stock – chop mushrooms, not too finely, add water & simmer. Add fresh herbs, garlic& onion and salt to taste.

    Make risotto. Heat oil, add rice and stir until rice has become glassy, add a splash of white wine and add ladlefuls of stock, until the rice is cooked. Add peas, corn, tomato & feta. Mix well.

    Heat large pan of water to blanch chard. Plunge leaves, a few at a time for a few seconds, until the leaves become soft and a darker shade of green. Drain. Trim off stalks to level of the leaf. Place on a board, ribbed side up. Heap 2 tbsp of risotto mixture and fold to form a package. Place onto an oven tray & bake 190oC for about 20 min, to reheat right through. Packages will hold together quite nicely now.
  • Cook it in coconut milk instead of water.
  • Hi there - Maybe a bit late, but my favourite silverbeet or spinach recipe is simple but delicious. (can be expensive as it includes pine nuts - but you could substitute another nut). The savouriness of the greens with the tanginess of the pine nuts, olive oil, and sweetness of raisins, makes a beautiful combo.

    Here's a version from http://www.euroresidentes.com/euroresiuk/Recipies/traditional/spina...

    Spinach with pine nuts (my own comments in brackets)
    (snip)

    Basic ingredients

    * 1 1/2 kg fresh spinach
    * 2 tbsp extra virgin olive oil
    * 2 cloves of garlic finely chopped (optional)
    (I also add some dark raisins, about a handful, soaked in hot water for half hour)
    * 50g pine nuts
    * salt and pepper

    Steps:

    1. Wash the spinach thoroughly and cut the rough stems off

    2. Cook the spinach in very little water in a covered pan for 5 mins then drain and chop (the recipe I had from a book said to remove the stalks of the silverbeet and cook it til it's very tender - 10 mins about right, and I keep the cooking water for soup stock)

    3. Heat the olive oil over a medium to low heat and add the finely sliced garlic, sultanas (I prefer raisins) and pine nuts. Fry gently for 2 - 3 mins, stirring all the time so that the pine nuts brown but do not burn. Add the spinach (and stir twell so that the greens are covered with the oil)

    4. Mix all ingredients together and season with salt and pepper
  • also adding a dollop of good tomato based pasta sauce to the normal cooked silverbeet, jazzes it up on the plate and the acid and vitamins helps digest the iron of the silverbeet.

    to make your own sauce.
    saute finely chopped onion and garlic in a little olive oil, add 250 -300g of chopped tomatoes or a tin of chopped tomatoes, bring to the boil.
    season with salt pepper and herbs. either serve chunky or cook down until smooth as you like it.
  • pork stuffed with silverbeet
    i love to saute some onion, garlic,(a little chilli is nice, if you like spicy) herbs (thyme, sage, oregano, marjaram, chives, parsley and rosemary are all good choose one or two or even three! grin) then add the washed sliced leaf, saute untill wilted, season with salt, pepper. cool. (to improve digestibility a tsp of vinegar or lemon juice can also be added to cooling mix, i use either a herb vinegar or wine/cider vinegar) ricotta, parmesan, feta or blue cheese, nuts, olives etc can also be added here
    my butcher sells large pork fillets (10-12 cm diameter) at a really reasonable price, so that is what i use. using a sharp knife i open it up (along the long side) into a 1- 1.5cm thick flat piece of meat. basically you need a piece of meat that you can either pocket, or roll up! so steaks, boneless roasts, unpickled silverside etc. you could use beef, lamb, chicken too. beef rumpsteak works brilliantly!
    once the vege i cool enough to handle put it along the longest edge of the meat and roll up, use twice as much silverbeet as you think and press it into a cylinder press as you roll to compress, your roll should overlap at the edges by 2 cm at least. if you have hollowed out a chunk of meat, push as much vege in as you can. you want it to be quite compressed as it will shrink a bit during cooking.
    tie the meat up with string ( to keep it from unravelling during cooking) or if you want wrap in bacon etc (secure with a tooth pick or 6)
    put meat roll in baking/ roasting dish
    bake in preheated oven until meat is cooked to liking. (the temp and timing depend on the cut and type of meat)
    let the meat rest for 5 mins covered in foil, then remove string and slice, it looks beautiful.
    this is an ideal dinner party dish as you can make it a day in advance, cook it unattended in oven and just slice it and wow your guests!
    i also make a vege verson, by making a 1cm thick omlette type base(i bake it in the oven in a rectangle dish) then rolling the silverbeet in the middle of that once cooked. sort of like a sponge roll technique!

    hope you like it!
    cheers
  • Here's a simple but nice way......steam sliced silverbeet, drain well, season to taste, place in oven proof dish, top with finely chopped tomato and cheese of your choice (a mix of cheddar/edam and blue is great) - grill until cheese is bubbly and browned.
    Yum :-)
  • Hi I have loads also and tomorrow I am going to make dehydrated silverbeat chips. 1cup raw cashews soaked, 1/4 cup nama shoyu, 1/2 cup water, 1clove garlic, lemon juice, 1tsp tumeric, 1/4 t sea salt. blend together and coat silverbeat and dehydrate for 4hrs at 45 degrees. I made this recipe with kale and it was heavenly, beats potato chips hands down. :)
  • Have you tried a frittata? Saute some onion and garic in olive oil. If you have mushroom available you can slice some up and add them too. Chop up about 2 cups worth of silverbeet. Mix silverbeet into onions and garlic and remove from heat.
    Beat 5 - 6 eggs and mix with other ingrdients in baking dish. Add pepper and salt to taste. Bake in a moderate oven until set. .
    Most people make the frittata in a frying pan on the stove top instead of baking it so you could cok it that way too, I just like baking it myself. This recipe is very flexible and you can add all sorts of ingredients depending on your personal tastes and what you have on hand at the time.

    Hope that helps.
This reply was deleted.