Silverbeet in coconut milk

Lime and coconut give silverbeet a taste of the tropics.

Silverbeet in coconut milk


Serves 4

1 bunch silverbeet
1 tsp canola oil
1 cup coconut milk
pinch salt
freshly ground pepper, to taste
1 lime, sliced into wedges


Remove the stems from the silverbeet and slice into 1 cm lengths.
Chop or tear the leaves roughly.
Heat a heavy-based frying pan, add oil and stalks and stir fry for 2-3 minutes.
Add leaves, toss, add coconut milk and salt and pepper.
Simmer for 1-2 minutes or until silverbeet stalks are cooked.
Serve with lime wedges.

Nutrition Information Panel

Per Serving [4 Serves]
Energy 675kj
Protein 3.7g
Total fat 14.6g
- saturated fat 10.6g
Carbohydrates 2.6g
- sugars 2.6g
Fibre 3.8g
Sodium 176mg

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