Silver beet with lemon and olive oil
“This vegetable is often called "Swiss chard" or simply "chard", but both these names do little to adequately describe its looks.”
- silver beet
- fresh lemon
- extra virgin olive oil
- salt and pepper
I prefer to call it silver beet - it describes the blue-green look of its leaves, and the "beet" aptly describes its lineage so there's less confusion.
Method
Bring a large pot of salted water to the boil. Wash as much silver beet as is needed and trim the tough base of each stem. Plunge the leaves whole into the water for 4-5 minutes.
Drain well and serve hot - either whole or chopped - with
fresh lemon, extra virgin olive oil, salt and pepper.
