EASY SAUSAGE AND SILVERBEET ONE-POT
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