This sautéed silverbeet dish is a soul-warming side full of antioxidants and vitamins. The olive oil gives it a lush, silky finish.

Just remember to sauté the stalks of the thicker stemmed veggie before you add the leaves, so they cook down a little.

If you have leftovers, beat a few eggs, season with salt and pepper, and add a little butter for a nutritious breakfast the next day.

Spinach bunches are fabulous value this week and work just as well as silverbeet. You can even throw in some kale!

– – – – – – – – – –
Serves 4

Ingredients

1 bunch silverbeet
1 onion
2 – 3 tbsp truffle-infused olive oil
1 tsp salt
1 tsp pepper
1/4 cup slithered almond

Method

Slice the silverbeet leaves off the stems and slice stems into strips. Slice the leaves into 3cm lengths.

Peel the onion, cut it in half through the middle, then sliced into half-moon slices.

Heat a frypan over medium heat. Add oil, onion, silverbeet stalks, a good pinch of salt and pepper, and sauté for 2 mins. Add the leaves and sauté for 3 more mins or until cooked to your liking.

Pile it on a platter or divide it between plates, scatter over the almonds and season with more salt and pepper if needed.