Serve with a meat casserole or with pan-fried sausages.
|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|
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- 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: