Try not to let a week go by without eating some spinach or silverbeet. Those who don't like the texture of cooked leaves may prefer this way of preparing it. There's no cream yet it's surprisingly creamy. It's worth making extra and freezing it this dish; while you'll lose more of the vitamin C content second time around, there will still be plenty vitamin K, betacarotene and folate in tact to make it a "healthy reheat".
Wash and remove the stalks from the silverbeet.
Bring a large pan of water to boil and add the silverbeet once it reaches boiling point. Bring the water back to boil and cook for 2 minutes. Drain and squeeze any excess moisture from the silverbeet.
Heat the olive oil in a small pan and sauté the garlic for 3 minutes. Transfer to the food processor and process with the silverbeet until it's smooth and creamy.
Serve under herb crusted chicken (see recipe list) or crumbed tofu cutlets.
Note: for quick food preparation and clean up, a stick processor which fits into a small bowl is a handier kitchen tool than a large food processor with its numerous attachments.
Makes 4 servings
| Prep Time: | 5 mins |
| Cooking Time: | 15 mins |
| Ready in: | 20 mins |
Suitable for: |
|
| Dinner, Side Dish | |
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| Nutritional Information - Per Serve | |
| Kj | 332 kj |
| Calories | 79 kcal |
| Fat | 5.1 g |
| Saturated Fat | 0.7 g |
| Total Carbohydrate | 2.5 g |
| Total Protein | 3.4 g |
| Fibre | 6.1 g |
Disclaimer: The Food Coach provides all content as is, without warranty. The Food Coach is not responsible for errors or omissions, or consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.
