My brother’s fiance Annaliese sent me this recipe months ago, and we finally had the time to try it recently: with the perfect accompaniment, a delicious smoked salmon pie! I do prefer spinach to silverbeet, but the garlic in this dish, and the soft, broken up potato pieces make this a creamy and wonderful delicacy. A complete side dish for fish, steak or chicken, and very filling.
En route to Croatia with my brother to meet the extended family and enjoy a well deserved holiday in the sun, Annaliese was not yet aware that a proposal was in order. A few days later floating on the adriatic sea together, a proposal was given and accepted, and we are so happy to welcome a new member into the family! I can’t wait to meet Baba at the wedding and comment on how scrumptious her recipe is!
Serves: 4 as a side dish (makes great leftovers heated up the next day!)
Preparation time: 5 mins
Cooking time: 15-20 mins
(Note: we prepared this with four small new potatoes, skin on – potatoes are high GI – when baked, over 100, but boiled, small, new potatoes are lower GI (78), and prepared this way there was still enough for four serves, so only one small potato each, mixed with lots of low GI silverbeet)
I used 2 tablespoons of olive oil, and we LOVE garlic, so I used four cloves.
- One generous bunch of silverbeet (washed, white stalk trimmed and thrown away, greens roughly chopped)
- 4 potatoes (peeled and thinly sliced 1-2 cm) this can be less if carb conscious or more if you want it to be more filling
- olive oil
- minced garlic
- Boil a large pot of water with salt until bubbling and boiling
- Add potatoes and silverbeet in together and cook until potatoes are soft (takes approx. 10-15 mins)
- Drain potatoes and silverbeet thoroughly ensuring all water is gone
- Put potatoes and silverbeet back in pot and on very low heat
- Add generous amount of good olive oil
- Add minced garlic and stir so garlic just cooks
- Salt to taste
“The potato and silverbeet mix well so it becomes almost creamy and cakey together. It is a garlicky dish so don’t be shy and salt makes it yummy. The trick is getting the balance of garlic and salt right. It took me a few gos and I was comparing myself to my Baba’s cooking who has made it all her life! But now feel I’ve got it. Clar loves this dish sooo much we eat it once a week.”