Silverbeet with Cannellini Beans, Honey and Almonds

Name: Silverbeet with Cannellini Beans, Honey and Almonds
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4 servings
Ingredients: ¼ cup flaked almonds; 1 leaves bunch of silverbeet about 10 large; 2 tsp olive oil; ⅓ cup water; 400 g tin of cannellini beans; 2 tbs champagne vinegar or white wine vinegar; 2 tbs honey; salt and pepper

User Reviews

5.0

3 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
20 mins
Servings
4 servings
Calories
208 kcal
Course
Side Dish, Main Course, Salad
Cuisine
Vegetarian, Vegan

Silverbeet with Cannellini Beans, Honey and Almonds

Omar Parker

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Adapted from Swiss Chard Agrodolce at Food52

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Ingredients

Servings

¼ cup flaked almonds
1 leaves bunch of silverbeet about 10 large swiss chard
2 tsp olive oil
⅓ cup water or vegetable stock
400 g tin of cannellini beans drained, 14oz
2 tbs champagne vinegar or white wine vinegar
2 tbs honey
salt and pepper to taste

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Instructions

Start by toasting the almonds. Place a large frying pan over a low heat and add the almonds to the pan and spread over the pan so that they aren't overlapping. Cook for 2 to 3 minutes before tossing. Cook until golden and place in a small bowl to cool.
While the almonds are toasting clean the silverbeet (chard) and remove the stalks. To do this just run a sharp knife along the edge of the stalk and pull away the leaves. Place the leaves in a bowl for later.
Chop the stalks. If the stalks are particularly thick you might like to cut them in half first before chopping them.
Crank the frying pan up to medium heat and add the olive oil and stalks and season with salt. Cook for 5 minutes or until the stalks start to soften. Add the water or vegetable stock, if using, and the drained cannellini beans along with another pinch of salt. Once the liquid starts to <g class="gr_ gr_62 gr-alert gr_gramm Grammar multiReplace gr-progress" id="62" data-gr-id="62">bubble reduce</g> the heat to low.
Shred the leaves (how thick you leave the leaves is up to you, I don't like them too big as it makes it a little difficult to eat) and once the liquid has reduced a by half add the leaves.Cook until the leaves have wilted before adding the honey and vinegar. Stir well and let the mixture cook until most of the liquid has evaporated. Remove from the heat and season with salt and pepper.
To serve scatter the flaked almonds over the top

Notes

To make it vegan use maple syrup in place of the honey.

Nutrition Information

Show Details

Calories 208kcal (10%) Carbohydrates 31g (10%) Protein 8g (16%) Fat 5g (8%) Sodium 32mg (1%) Potassium 547mg (16%) Fiber 5g (20%) Sugar 9g (18%) Vitamin A 735IU (15%) Vitamin C 3.6mg (4%) Calcium 97mg (10%) Iron 3.5mg (19%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 208 kcal

% Daily Value*

Calories	208kcal	10%
Carbohydrates	31g	10%
Protein	8g	16%
Fat	5g	8%
Sodium	32mg	1%
Potassium	547mg	12%
Fiber	5g	20%
Sugar	9g	18%
Vitamin A	735IU	15%
Vitamin C	3.6mg	4%
Calcium	97mg	10%
Iron	3.5mg	19%