Silverbeet is also known as Chard.
This is one of the greens you should include in meals a couple of times a week. Loaded with folate, fibre, and Manganese which is good for brain and nerve function. It likes the cool of the evening so we will soon be coming to an end with them.
How to Store
They do not like to be near heavy breathers of the ripening hormone- ethylene so don’t put them near tomatoes, rockmelons, bananas.
Oh, if they wilt pop them into a basin of cold water with ice cubes. Swish and then take out , shake and paper towel dry. They bounce back.
They last, if kept correctly, up to a week. So make sure kept dry. Pop into paper towels then into closed bag.
- Braised Silverbeet – Acelgas Guisadas
- Swiss Chard cake – a Lebanese recipe
- Swiss chard patties
- Turkish Gozleme – like a calzone
Braised Silverbeet – Acelgas Guisadas
- 2 onions sliced
- 1 tbs vegetable oil
- 4 silverbeet stems removed, leaves washed and sliced into ribbons
- ½ cup beef broth
- salt and freshly
- Prepare the barbecue. Brush the onions with the oil and grill them, turning often, till they are nearly softened and lightly browned - 8 to 15 min. Heat a large fry pan over high heat. Add in the Swiss chard, onions and the stock. Cook rapidly, stirring frequently, till the chard is wilted and the liquid has evaporated - about 5 min. Season with salt and freshly ground black pepper. Serve at once.
Swiss Chard cake – a Lebanese recipe
- 7-8 large Swiss chard leaves
- ¾ cups of medium-grain rice, such as Sushi rice (or Turkish or Egyptian or Italian)
- 1 ½ cups of Italian parsley, chopped very fine (stems discarded)
- ¾ cups of fresh mint
- 1/1/2 cups of tomatoes, chopped in fine dice
- ½ cup of onion, chopped fine
- ½ tbs hot paprika (optional)
- ¼ cup of pine nuts (optional)
- ⅓ cup of fresh lemon juice (or more, as needed)
- ¼ cup of olive oil
- salt, pepper, to taste and a dash of allspice and cinnamon
- tomato peel and extra mint leaves for garnish
- Preheat oven 190C.
- Using a sharp knife, deftly remove the thick chard stalks, putting them aside to use later for the stalks salad. Drop the chard leaves in rapidly boiling water for a few seconds; remove from the water and dry on towels on a flat surface. Fill a pot with salted water (about 4 cups) and bring to a boil; as soon as it boils, drop the rice in the water and cook for 10 minutes or until it is halfway cooked, tender but still firm to the bite; remove and drain well. Sprinkle the spices on the chopped onion and mix well; add the rice to the onion and all the other ingredients.
- Take a pan measuring about 22cmX7cm and cover with foil; lay the swiss chard leaves at the bottom of the pan, about ⅓ of them, making sure the leaves are hanging out (to use at the end to fold them over the stuffing). .Place ⅓ of the stuffing mixture on top of the chard leaves. Cover with a few chard leaves. Place ½ of the remaining stuffing over the leaves. Cover with the remaining leaves. Place the remaining stuffing and cover with the leaves hanging on the sides. Pour a small cup of water on top. Cover the pan with foil and bake for about one hour. Remove and cool on the counter and then store in the fridge; serve at room temperature. It will keep for one week refrigerated
Swiss chard patties
- ½ cup cooked Swiss chard, chopped
- 1 cup bread crumbs
- ¼ cup Parmesan cheese
- 1 egg, slightly beaten
- Salt and pepper to taste
- 1 cup olive or cooking oil
- Drain chopped cooked chard well. Mix thoroughly with crumbs and cheese. Add egg and seasonings. Shape into patties about 1.5cm thick. Fry in hot oil until golden brown on both sides.
Turkish Gozleme – like a calzone
- 2 cups plain flour
- ½ sachet dried yeast
- olive oil
- 4 leaves silverbeet
- 200g Minced Steak (leave out for vegetarian version)
- 1 tbs Taco Seasoning mix
- 100g feta cheese
- Dried chilli flakes
- ½ Lemon
- In a medium bowl combine floor and yeast with a pinch of salt. Add tepid water a small amount at a time mixing until a soft dough has been produced. Remove from bowl and kneed on a floured surface until dough is smooth and elastic. Wash and dry bowl, put 1tbls of oil in the bottom to stop dough sticking, return the dough to the bowl, cover bowl with cling film and leave in a warm place for 1 hour or until dough has doubled in size. Whilst dough is rising, chop enough silver beet leaves for 1-2 cups. Wilt in a non stick pan with a small amount of water (1-2 mins). Remove from pan and cool.
- Brown minced steak in a fry pan with a small amount of olive oil. Add 1 tbs of Taco seasoning mix. Fry briefly, then add .1/4 cup of water. Cook until the meat is fairly dry again. Remove from pan and cool.
- When dough has risen, kneed briefly again and roll out until thin and round. Place enough of the wilted silverbeet to create a single layer over half the dough. Sprinkle with cooked mince meat and crumble fetta over the meat and silver beet. Sprinke with dried chilli flakes to taste. Fold the dough over and seal edge by pressing together. Heat fry pan, add 1 tbs of Olive Oil. Place gozleme in pan and cook until brown on one side and turn over. Cut into wedges using a knife or pizza cutter. Place on a plate and squeeze lemon over the top. Serve.