Silverbeet stalks braised with cherry tomatoes and chilli and basil

Fresh. Justin North's silverbeet stalks braised with cherry tomatoes and chilli and basil. SMH THE (SYDNEY) MAGAZINE ...
Fresh. Justin North's silverbeet stalks braised with cherry tomatoes and chilli and basil. SMH THE (SYDNEY) MAGAZINE Picture by JENNIFER SOO SMAG130322 Photo: Jennifer Soo
Difficulty
Easy
Dietary
Nut-free

A lot of people seem to discard these wonderful white stalks, but this recipe is a perfect way to use them.

Ingredients

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

Method

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.