Silverbeet with Ginger & Golden Raisins
Introduction
Serves: 4-6
Ingredients
Large bunch silverbeet
Salt
1½ Tbsp extra virgin olive oil
2 cloves garlic, peeled and thinly sliced
1 Tbsp peeled and finely grated ginger
1 mild red chilli, thinly sliced, optional
Flaky sea salt
Method
1 Soak raisins in boiling water to cover while preparing the rest of the ingredients.
2 Trim silverbeet and cut off the stalks. Chop stalks roughly. Cook in a large saucepan of boiling, salted water for 3 minutes. Meanwhile, chop the leaves. Add the leaves to the pan, pushing them under the boiling water, and cook for 4 minutes. Drain, then refresh with plenty of cold water until the silverbeet feels cool. Drain well.
3 Dry the saucepan and set it back on a medium heat. Add the oil, garlic, ginger and chilli if using, and sizzle for a few minutes to soften and release the flavour of the ingredients. Drain the raisins, pat dry with paper towels, stir in, then add the drained silverbeet. Toss with tongs, season with salt, and as soon as everything is piping hot tip it into a warmed serving bowl. Serve immediately.
