Saffron Silverbeet

by Sarah Laing


1 onion, sliced finely
3 tablespoons olive oil
1 bunch of silverbeet
1 handful of raisins, soaked in walm water.
2 tbsp toasted pine nuts
1 pinch of saffron, soaked in 2 tbsp boiled water
Salt and pepper


Prepare the silverbeet: separate the leaves from the stalks and cut the stalks finely, the leaves more roughly. Heat the olive oil. Saute the sliced onions until softened. Add the stalks and saute for a few more minutes. Add the saffron, silverbeet leaves & drained raisins. Cook until the leaves are tender. Add the toasted pine nuts and season to taste.

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