SILVER BEET WITH LENTILS
Ingredients
1 kg silver beet
200g puy lentils or brown lentils
2 Tbsp red wine vinegar
2 Tbsp each of fresh marjoram, and parsley
1 Tbsp each of chopped fresh fennel or dill and mint leaves
Sea salt and freshly ground black pepper
6 garlic cloves, peeled, 3 finely chopped
Extra virgin olive oil
2 Tbsp olive oil
200g puy lentils or brown lentils
2 Tbsp red wine vinegar
2 Tbsp each of fresh marjoram, and parsley
1 Tbsp each of chopped fresh fennel or dill and mint leaves
Sea salt and freshly ground black pepper
6 garlic cloves, peeled, 3 finely chopped
Extra virgin olive oil
2 Tbsp olive oil
Method
Remove the stalks from the leaves of the silver beet and keep separated. Bring a large saucepan of salted water to the boil. Add the stalks first and cook for 4 minutes, add the silver beet leaves and cook for a further two minutes. Drain and roughly chop, (try to keep the stalks in largish pieces).
Place the lentils into a medium size saucepan and rinse well under cold running water, drain. Cover the lentils with cold water and add 3 cloves of garlic, and the stalks from the herbs (not the mint). Gently bring to the boil, turn down the heat to a gentle simmer and cook for 30 minutes or until tender. Drain and pick out the herb stalks and garlic. Pour in 1-2 tablespoons of red wine vinegar and 3 tablespoons of extra virgin olive oil and season with salt and pepper. Set aside.
Heat the olive oil in a large heavy based fry pan or pot, add the sliced garlic and cook briefly to soften and colour. Add the silver beet stalks and let them cook in the garlic for 3-4 minutes, add half of the herbs. Stir to combine and fry briefly, season with salt and freshly ground pepper. Add the silver beet leaves and lentils and stir gently to combine. Scatter over the remaining herbs, and drizzle over a little extra virgin olive oil to serve.
Place the lentils into a medium size saucepan and rinse well under cold running water, drain. Cover the lentils with cold water and add 3 cloves of garlic, and the stalks from the herbs (not the mint). Gently bring to the boil, turn down the heat to a gentle simmer and cook for 30 minutes or until tender. Drain and pick out the herb stalks and garlic. Pour in 1-2 tablespoons of red wine vinegar and 3 tablespoons of extra virgin olive oil and season with salt and pepper. Set aside.
Heat the olive oil in a large heavy based fry pan or pot, add the sliced garlic and cook briefly to soften and colour. Add the silver beet stalks and let them cook in the garlic for 3-4 minutes, add half of the herbs. Stir to combine and fry briefly, season with salt and freshly ground pepper. Add the silver beet leaves and lentils and stir gently to combine. Scatter over the remaining herbs, and drizzle over a little extra virgin olive oil to serve.
Comments
Apart from being delicious, and nutritious, it makes for a wonderful dish on its own or with some pan fried fish fillets, juicy pork chops or a good quality steaks.This product can be purchased from Etrrick Gardens for more information click here