Friday, May 29, 2015

Siverbeet with feta and pine nuts

1 large bunch of silverbeet (chard, perpetual spinach)
1 large red onion
4 tbsp olive oil
goats milk feta
1 cup of pine nuts
All organic

Heat olive oil in a large lidded pan.
Peel and chop the onion. Fry in the oil for 10 minutes.
Meanwhile clean the silver beet and dry it. Separate main stems from green leaves.(The stems can be white, red or yellow). Chop the stems and mix into the onion. Fry for a further 5 minutes. Shred the leaves and add to the pot. Simmer with the lid on for another 10 to 15 minutes. The silverbeet should be soft and wilted and change to a dark green colour. Any liquid should have disappeared.

Roast pine nuts in a dry pan.

Serve with feta cubes and sprinkle with pine nuts.
When purchasing vegetables tied with rubber bands, take care of them as the plastic debris is often mistaken for earthworms by storks (pdf), ibises, spoonbills and other birds.

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