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6 medium sized organic potatoes- red varieties such as ottway red are great
A bunch of organic Silver beet or Rainbow Chard or Kale
Macrobiotic Salt to taste,
Extra virgin cold pressed organic Olive Oil,
Grated pecorino cheese (optional)
Scrub, wash & cube 6 medium sized potatoes- no need to peel.
Put potatoes in a large saucepan with just enough water to cover, add a tsp of salt.
Bring potatoes to boil and simmer.
In the meantime chop a bunch of silver beet stalks into bite size pieces, then cut the green part of the silver beet in half length wise and chop into small pieces. Then thoroughly rinse the Silver beet. Even though silver beet is pretty clean, I usually rinse greens 3 times to make sure I get all the soil out.
When potatoes are almost cooked add the chopped greens and cover the pot with saucepan lid.
To make sure the greens are evenly cooked- Stir the vegetables often. Taste silver beet stalks after 5 minutes cooking time, when they are tender the meal is ready.
Put potato & Silver beet in the centre of a bowl, add some of the water from the pot. Sprinkle with cheese and or chilli- optional, and enjoy!
Variations: You can add a can of Barlotti beans- thoroughly rinse beans in water, then add to the pot when you add the silver beet.
RECIPE COURTESY OF OUR VERY OWN HOMEOPATH AND ORGANIC SPECIALIST ROSE.