This sautéed silverbeet and potato dish is a soul-warming winter treat.

The olive oil gives it a lush taste and finish, and the crisp bacon adds crunch and flavour.

You can easily leave the bacon out if you want a vegetarian meal or are feeding a vegan.

You can also add any leafy green on hand or feel like eating.

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

TIP:

If you have leftovers, beat a few eggs, season with salt and pepper, and add a little butter.

Fry the veggies in a frypan over medium heat until hot, pour in the beaten eggs, pop on a lid and cook for a couple of minutes.

Flip and cook for two more minutes, and you have a fantastic frittata from your leftovers!

Hello, tomorrow’s lunch!

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Ingredients

1 bunch silverbeet
1 bag baby Potatoes
5 bacon rashes, thinly sliced
1 leek, tough stalk ends discarded, and tender section sliced
1 Spanish onion, peeled and sliced
10 small Swiss brown mushrooms, quartered
½ bunch parsley, chopped
6 cloves garlic, chopped
Olive oil

Method

Steam potatoes over boiling water for about 10 mins or until just cooked through.

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

Heat a frypan over medium heat and fry bacon in a little olive oil until almost crisp.

Add silverbeet stalks, steamed potatoes, leek, onion, a good pinch of salt and pepper, and sauté until veggies are soft, about 6 to 7 minutes.

Add garlic and sauté for 2 minutes.

Add mushrooms and silverbeet leaves and half of the parsley; sauté until leaves wilt.

Pile everything on a platter or divide it between plates. Sprinkle over the remaining parsley and season with lots of salt and pepper.