Silverbeet Leaves ‘Namul’

Name: Silverbeet Leaves ‘Namul’
Yield: 4 servings
Cuisine: British
Ingredients: 200 g Silverbeet Leaves; 1/4 teaspoon Salt; 1/4 teaspoon Asian Chicken Bouillon Powder *optional; 1/4 teaspoon Soy Sauce; 1 small clove Garlic *grated; 1 tablespoon Sesame Oil; 1 tablespoon Toasted Sesame Seeds

Hiroko Liston @hirokoliston

Melbourne, Australia

They say that Silverbeet (Chard) is easy to grow. Yes, Silverbeet does grow so well and it’s not easy to keep up eating. How do you cook Silverbeet? Stir-frying, adding to soup, simply steaming, mixing with Fetta, etc. Here is one Asian recipe for you to try.

Hiroko Liston @hirokoliston

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Ingredients

4 servings

200 gSilverbeet Leaves
1/4 teaspoonSalt
1/4 teaspoonAsian Chicken Bouillon Powder *optional
1/4 teaspoonSoy Sauce
1small clove Garlic *grated
1 tablespoonSesame Oil
1 tablespoonToasted Sesame Seeds

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Steps

1

Remove thick hard stems from Silverbeet and use for something else. Cut the leaves roughly.
2

Boil a kettle of Water. Place the leaves in a colander or a large strainer, and pour the boiled hot water carefully over the leaves evenly. Alternatively you can blanch them in boiling water, then drain.
3

Pour cold water to stop cooking further, drain and squeeze to remove excess water.
4

Combine all other ingredients in a mixing bowl, add the leaves, and mix well.