Serve with a meat casserole or with pan-fried sausages.
Ingredients
2 Tbsp | Olive oil |
1 medium | Onion, finely chopped |
2 | Garlic cloves, finely chopped |
1 pinch | Dried chilli flakes |
700 g | Silver beet, ends trimmed (Main) |
400 g | Cannellini beans, rinsed (Main) |
1 cup | Chicken stock |
1 pinch | Salt and freshly ground black pepper |
Directions
- Heat the olive oil a large shallow heavy-based saucepan over low heat. Add the onion, garlic and chilli flakes and cook until the onion is soft, about 7 minutes.
- Meanwhile, prepare the silver beet. Cut out the white stems and cut into thin pieces. Chop the green leaves. Add the silver beet to the saucepan, a handful at a time, cover and cook for 5 minutes. Remove the lid and cook a further 2 minutes.
- Add the cannellini beans with the stock. Stir and cook for 5 minutes and season.
See more of Kathy's winter vegetable recipes: