This time of year you should find that Silverbeet is prolific in your garden. It can be one of those veges that you grow, but leave uneaten in your plot because you don’t know how to make the most of this highly nutritious vegetable. Well I’m a fan of it just steamed or maybe with some butter and seasoning. It’s also great chopped finely in an omlet, quiche or frittata. Tonight though I took some inspiration from Mr Rick Stein and adapted his ‘Potatoes and Spinach with Cumin and Mustard Seeds’ recipe (Rick Stein’s Far Eastern Odyssey p. 278) for my own Silver Beet usage needs.
For this recipe you will need 4Tbsp mustard oil (I just used rice bran), 1 tsp black mustard seeds, 1 tsp cumin seeds, 25g crushed garlic, 30g peeled and grated ginger, 2 thinly sliced green cayenne chillies (because I’m serving to small children I left these out), ½ tsp turmeric powder, ½ tsp kashmiri chilli powder, 700g peeled potatos cut into 2.5 cm pieces (didn’t measure every piece), 250g spinach (Silverbeet), ½ tsp Garam masala.
Heat the oil in pan, add the mustard seeds and cover with lid until the seeds stop popping, turn down the heat and add the cumin seeds, sizzle for a few seconds, add the garlic, ginger and chillies and fry for two minutes. Stir in the turmeric and chilli powder, then the potatoes, 5 tablespoons of water and a teaspoon of salt. Cover and cook. Stir occasionally (add a little more water during cooking if needed, I didn’t). Once the potatoes are tender, stir in the silverbeet and cook for a couple more minutes. Sprinkle over the garam masala and eat!!
As you can see I served with some steamed peas and a tasty piece of pan-fried salmon.
I would love to see the fruits of your labour and what you do with them, too. Send me your photos.