When preparing either Spinach or Sliverbeet, soak in a basin or sink of cold water....drain well.
Place cut stalks and whole leaves in the top of a steamer over boiling water...steam for a couple of minutes.
Ideally served with butter, a squeeze of lemon juice, a little gound rock salt and freshly ground black pepper. |
When next doing a stir fry try adding a few young leaves at the end of the cooking time - let it sweat for a second or so then serve. |
*Grow your own, suited for large pot plants if space is a problem; harvest when you need it. |