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Orange & Silverbeet Salad

Print Recipe Added: June 15, 2011

7544a

Method

  1. Separate silverbeet leaves from stems. Chop stems. Roughly tear leaves.
  2. Heat oil in a large frying pan over medium heat.
  3. Add garlic and silverbeet stems. Cook for 3 to 4 minutes or until stems are just tender.
  4. Add sultanas, orange juice and orange rind. Stir to combine.
  5. Add leaves. Cook, stirring, for 2 to 3 minutes or until wilted.
  6. Season with salt and pepper.
  7. Top with almonds. Serve.
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Serves: (2)

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Ingredients

  • 2 teaspoons olive oil
  • 6 silverbeet leaves & stems, washed
  • 2 garlic cloves, crushed
  • ΒΌ cup sultanas
  • Juice of two oranges
  • Orange rind of two oranges
  • 2 tablespoons almonds, toasted & chopped
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Recipe From:

Martha Goes Green,

Melbourne

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2 Responses to “Orange & Silverbeet Salad”

  • Sam says:
    October 19, 2011 at 4:55 pm

    Very yummy thank you. I changed it a little though – I added some burghul (to make a complete protein and soak up excess orange juice)which was nice. Some roast pumpkin goes well with it as well :)

  • Ella says:
    November 29, 2011 at 3:20 pm

    Great. Food Innovation. We love it!

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