I’ve just did a quick scan on YouTube on how to cook silverbeet and what a travesty most of them are.
The video creators all talk about how nutritious and wonderful silverbeet is, and then go on to boil it and squeeze the living juices out of it.
Here now is the correct way to cook silverbeet or kale or spinach.
- Cut or tear those glossy green leaves away from the white stems and remove any of the thicker ancillary stems.
- Wash the leaves in loads of water to remove any grit or errant slugs.
- Don’t drain the leaves, nor cut them up. Put them into a saucepan and over a moderate heat keep stirring them.
- Don’t go forgetting about them or you’ll burn them. Just keep turning them over and over and add a sprinkle of water of it looks like they’re drying up.
- Once they’re cooked to your liking add a dob of butter, salt and pepper and away you go.
- Depending on what you’re having your silverbeet with, you can add a squeeze of lemon juice or nutmeg to it for added flavour.
Almost as easy to cook as it is to grow.