Silverbeet in coconut milk
Lime and coconut give silverbeet a taste of the tropics.
1 bunch silverbeet
1 tsp canola oil
1 cup coconut milk
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]|
|- saturated fat||10.6g|