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.  I speak the International language 🙂

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.

  •  1 large bunch Silverbeet
  • 2 cloves garlic
  • ¼ cup Extra Virgin Olive Oil
  • ¼ 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