SILVERBEET WITH PEPPERONI
PREP + COOK TIME 15 MINUTES SERVES 6
1kg silverbeet, trimmed,
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.