SIL­VER­BEET WITH PEP­PER­ONI

PREP + COOK TIME 15 MIN­UTES SERVES 6

The Australian Women’s Weekly Food Magazine - - Hop Into Easter Dinner -

1kg sil­ver­beet, trimmed,

chopped coarsely

50g but­ter

150g pep­per­oni, chopped coarsely 2 cloves gar­lic, sliced thinly

¼ cup (40g) dried cur­rants 1 ta­ble­spoon wa­ter

1 ta­ble­spoon lemon juice

50g pecorino cheese

1 ta­ble­spoon olive oil

1 Drop sil­ver­beet into a large saucepan of boil­ing wa­ter, stir un­til just wilted; drain well.

2 Heat but­ter in a large fry­ing pan un­til golden. Add pep­per­oni; cook, stir­ring, for 5 min­utes or un­til slightly crisp. Add gar­lic and cur­rants; cook for 1 minute or un­til gar­lic is lightly golden. Add sil­ver­beet, the wa­ter and juice; bring to the boil. Re­duce heat; cook, cov­ered, for 5 min­utes or un­til sil­ver­beet is ten­der. Sea­son to taste. Re­move from heat; stand for 2 min­utes.

3 Shave half the cheese; finely grate re­main­ing cheese. Add shaved cheese to pan; toss gen­tly to com­bine. Serve sil­ver­beet mix­ture topped with re­main­ing cheese; driz­zle with oil.

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