Silverbeet the Waste!
It’s silverbeet season and the Foodprint team's gardens are overflowing with these luscious leafs! From crispy silverbeet chips to a delicious pesto swap, there are plenty of tasty ways to use up every last leaf.
Store
Silverbeet stays freshest when stored correctly! Wrap unwashed leaves in a damp paper towel and place them in a breathable bag in the fridge. For longer storage, blanch the leaves quickly in boiling water, then plunge them into ice water before freezing.
Chips
Who said chips have to be made from potatoes? Tear silverbeet leaves into bite-sized pieces, toss them with a little olive oil and salt, then bake at 150°C for about 10 minutes until crisp. A crunchy, nutrient-packed snack!
Pesto
Swap out basil for silverbeet in your next pesto! Blend silverbeet leaves with garlic, nuts (like almonds or walnuts), parmesan, olive oil, and a squeeze of lemon juice for a vibrant, flavourful sauce that’s perfect for pasta, toast, or roasted veggies.
Freshen Up
If your Silverbeet has gone a little limp, don’t fret, just like us, greens love a bath to freshen up. Put the leaves in a bowl, throw in a few ice cubes and cover with water. Place in the fridge for at least 30 minutes, or even overnight. Your leaves will perk right up, ready for your salad!
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