BEAN & BEET STEW

Also known as Chard or Swiss Chard, Silverbeet is rich in many vitamins and minerals, like all other green leafy vegetables. Silverbeet contains high levels of magnesium, calcium, iron, potassium and vitamin A and K. It is a very versatile vegetable and one that my mother and grandmother used to cook in abundance when I was growing up. Silverbeet can be paired with all manners of meats, it works wonderfully in soups and stews and is a famous ingredient in the very tasty Greek filo pastries (spanakopita). I often use silverbeet in soups, stews and in frittatas. Play around with the recipe below and add whatever vegetables you need to get rid of, such as pumpkin, potato etc, but don't forget the silverbeet! 

INGREDIENTS

• 1 teaspoon extra virgin olive oil 
• 2 medium carrots, diced 
• 1 medium zucchini, diced
• 1 large garlic clove, finely chopped
• 1 teaspoon dried thyme or 1 tablespoon fresh thyme, stems removed 
• ground black pepper
• 1/2 large silverbeet, around 150g, stems removed and finely chopped
• 1 x 400g tin cannellini beans, washed & drained
• Optional -100g reduced-fat ham, diced 
• Optional - 1 tablespoon reduced-fat grated parmesan cheese or grated regular cheese 

COOKING 

1. Heat a large deep saucepan over medium heat and add olive oil, swirling to coat. Add the carrots and zucchini and cook for around 5-6 minutes or until the zucchini and carrot are starting to soften. Stir occasionally to make sure the vegetables do not stick to the pan. Pour in the garlic and leave to cook for 1 minute. 

2. Add the thyme, a generous sprinkle of pepper and the silverbeet to the pan along with one cup of water. Stir to combine then cover the pan until the silverbeet wilts (this should just take a few minutes). Pour in the beans and continue to cook, covered, turning the heat down to a simmer, for 5 minutes or until the vegetables are tender. Add the ham to the pan if using and stir well to combine. 

Serves / 4 
Total Preparation time / 15 minutes 
Total Cooking time / under 20 minutes 

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