Nanna’s Sauteed Potato and Silverbeet Recipe
Simple, humble, and full of flavour — this is the kind of dish Nanna makes when the garden is overflowing. With soft potatoes, garlicky greens and a little kick of chilli, it’s proof that less really can be more.
You will need
Serves 4
- 1 big bunch of silverbeet
- 5 potatoes
- 5 cloves garlic, thinly sliced
- 4 tablespoons olive oil
- Chilli flakes, to taste
- Salt and pepper, to taste
- Water
Recipe: Nanna Mirella
Photography: Rainbow Nourishments
Directions
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Step 1
Rinse the silverbeet and roughly chop into medium-sized pieces, removing the ends but keeping the stems on. Chop potatoes into small pieces.
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Step 2
Place potatoes in a saucepan with enough cold water to cover, add salt, and bring to a boil. Cook until fork-soft. Meanwhile, add two cups of cold water to a large saucepan and bring to a boil. Add the silverbeet and simmer for about 5 minutes, stirring regularly – almost like steaming. Drain immediately after. Tip: Don’t add too much water, or the silverbeet will hold onto it.
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Step 3
Drain the potatoes. Squeeze out excess water from the silverbeet and chop it into bite-sized pieces.
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Step 4
In a large frying pan, heat olive oil over medium heat. Add garlic and a sprinkle of chilli flakes. Sauté until the garlic is just golden.
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Step 5
Add the drained potatoes and chopped silverbeet to the pan. Sauté for 10–15 minutes, stirring gently. Season with salt and pepper to taste.
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Recipe: Nanna Mirella
Photography: Rainbow Nourishments
