A lot of people seem to discard these wonderful white stalks, but this recipe is a perfect way to use them.
stalks from one bunch of silverbeet
1/4 cup olive oil
pinch salt flakes
1 red onion, finely sliced
3 cloves garlic, finely sliced
2 cups cherry tomatoes
1 large red chilli, finely sliced
1/2 cup water
1/2 bunch fresh basil, leaves torn
Trim stalks and lightly peel any fibrous exterior. Cut into chunky rectangular batons.
Heat a heavy-based saucepan or braising pot over a medium heat. Add olive oil, salt flakes, onion and garlic and cook for a couple of minutes until soft and aromatic, and before it begins to colour. Add stalks, tomatoes and chilli. Cook for another couple of minutes. Add water, cover with a lid and slowly cook for 20 minutes until soft, juicy and sweetly aromatic.
Fold through torn basil and serve.