Braised Silverbeet stalks with Garlic, Olive Oil and Vinegar.

Silverbeet stalks

I hate waste. I really really do.

So when my Dad reminded me of a wonderful way to enjoy the woody Silverbeet stalks without throwing them into the compost bin, I was thrilled!

My Dad, what a trooper! He really is something in the kitchen!

Silverbeat is also known as Bietole, Chard in America and we know it here in Australia as Silverbeet. Β I speak the International language πŸ™‚

While Silverbeet leaves are great for filling gozleme, bouregs, or really in any recipe that calls for spinach, the woody stalks are almost certainly thrown out in most kitchens.

Here, they are transformed into a tasty side dish, a star in their own right.

Braised Silverbeet stalks with Garlic, Olive Oil and Vinegar.

  • Β 1 large bunch Silverbeet
  • 2 cloves garlic
  • ΒΌ cup Extra Virgin Olive Oil
  • ΒΌ cup White Wine Vinegar.
  • Sea salt

Silverbeet stalks

Wash your Silverbeet stalks well. If you are not using the leaves for another recipe, reserve them by blanching them and popping them into the freezer. Remember, food waste is not on!

Trim stalks and lightly peel any fibrous exterior like you would with celery. Chop them into rough 7cm pieces.

Place them into a saucepan with plenty of boiling water to submerge the stalks and boil them, covered, for 10 minutes until tender.

Silverbeet stalks

Drain the Silverbeet well and quickly return to the pot together with 2 crushed garlic cloves. Turn off the heat, place the pot cover back on and let the garlic steam together with the stalks for 5 minutes.

Serve the stems with a dressing of vinegar and olive oil. Season as required with a bit of sea salt flakes.

These are equally good straight out of the pot warm as they are cold. Even better the next day



28 thoughts on “Braised Silverbeet stalks with Garlic, Olive Oil and Vinegar.

  1. This sounds like a great way to use the chard stalks – I’ll save your recipe for when my plants get bigger and I’m looking for ideas for how to use them!

  2. No I have never thrown silverbeet or broccoli stems away but have stirfried/steamed them separately from faster cooking vegetables. Have not added all of your ‘taste bounty’ tho’ and surely shall πŸ˜‰ !

  3. This is brilliant Lisa! I used to waste them and said to my mum what to do with them…she said that she adds them to everything. Soups, slow cooker…years ago I thought you weren’t supposed to eat them.

  4. I’ve never thrown them away. I guess I’m too cheap to do that. πŸ™‚ I chop them and start sautΓ©ing them in olive oil and garlic a while before adding the leaves.
    Your Dad’s idea is a good one, Lisa, and something I’m sure to try this Summer. I really like vinegar and welcome any chance to use it. Thank you both!

  5. I hate waste too. Your father seems very skilled in the kitchen. It really isn’t right to use the green leafy part then throw out these stalks if they’re edible. Thanks for sharing a recipe for them xx

  6. Hi Lisa, I tried leaving a comment a while back… but for some reason my comments aren’t getting posted on some blogs. But I did read and enjoy your post, and will be coming back to this recipe once the chard leaves in the garden grow big enough – sounds like a great way to use the stalks.

    • Hi Sarah, I’ve been having some issues too with certain blogs, I found that it was all because of my crappy server Internet Explorer. I downloaded Safari (I use a PC, so it didn’t come standard as it does with Macs) and problemo gone. Hope this might help you πŸ™‚
      Thanks for letting me know too, and for stopping by πŸ™‚

  7. I’ve never thrown mine away, I just start cooking them before the leaves. But this idea is excellent too, making a dish in its own right! Nice flavours. Thanks for stopping by my blog and leaving a comment!


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