date:May 26, 2014
Ingredients
1 bunch silverbeet, trimmed
1 tablespoon olive oil
1 large brown onion, roughly chopped
2 (400g) lady christl potatoes, peeled, chopped
2 garlic cloves, crushed
1/3 cup dry white wine
2 vegetable stock cubes
1 litre boiling water
1 cup pure cream
Crusty bread, to serve
Method
1. Remove and discard stems from silverbeet. Shred leaves. Heat oil in a saucepan over medium-high heat. Add onion, potato and garlic. Cook, stirring occasionally, for 5 minutes or until onion has soften