Batch party!

EASY SAUSAGE AND SIL­VER­BEET ONE-POT

Super Food Ideas - - FRONT PAGE -

SERVES 4 PREP 10 MIN­UTES (PLUS 5 MIN­UTES STAND­ING) COOK 20 MIN­UTES

1 ta­ble­spoon ex­tra vir­gin olive oil 8 thick pork sausages 250g cherry toma­toes 1 bunch of sil­ver­beet, stems re­moved, shred­ded (see note) 1 ta­ble­spoon bal­samic vine­gar 1 quan­tity Peper­onata (see recipe p25) 400g can can­nellini beans, drained, rinsed Crusty rye sour­dough bread, to serve

1 Heat ½ the oil in a large, deep fry­ing pan over medium-high heat. Cook sausages, turn­ing oc­ca­sion­ally, for 8 to 10 min­utes or un­til browned and cooked through. Drain on pa­per towel. Stand for 5 min­utes to cool. Thickly slice. 2 Heat re­main­ing oil in the same pan over medium-high heat. Add the toma­toes. Cook for 2 min­utes. Add sil­ver­beet. Cook, stir­ring, for 1 minute. Stir in vine­gar. Cook for 1 minute. 3 Add Peper­onata, can­nellini beans and sliced sausage. Sea­son with salt and pep­per. Toss to com­bine. Cover. Cook for a fur­ther 2 to 3 min­utes or un­til sil­ver­beet is just wilted and beans are warmed through. Serve with bread. NUTRI­TION: (per serve) 3379kj; 48.8g fat; 15.6g sat fat; 30.2g pro­tein; 57g carbs; 14.2g fi­bre; 52mg chol; 2332mg sodium.

SAUSAGE, TOMATO AND SIL­VER­BEET BRAISE + HIGH FI­BRE + ONE PAN

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