Braised Silverbeet with Herb Crumbs

Cut 100g salami into little chunks & add to a wide, shallow pan in which you have warmed 6T olive oil.

Let the salami cook over a moderate heat for 5-7m & then remove from the oil & set aside.

Cut 300g silverbeet stalks into 4cm lengths & place them snugly, in one layer if poss, into the pan & cook for 5m until their colour has brightened.

Pour in 200ml water plus the juice of a lemon, 8 black peppercorns & a little salt & partially cover.

Simmer 20-30 minutes basting the stalks & turning them occasionally.

Take 100g ciabatta or other light bread (I used sourdough) & make into crumbs.

Warm 60g butter in a frying pan & add a handful of sunflower seeds for 1-2 minutes until they start to smell nutty.

Add breadcrumbs & cook until crisp & golden.

Stir in some chopped parsley (12 stems ish) & the reserved salami.

Serve the braised stalks scattered with the crumb salami mix & doused in the cooking juices.

(Hugh Fearnley Whittingstall)

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