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.

It's fun and challenging to cook with what's available and the produce is so much fresher than anywhere else. Our family loves Ooooby!

— Lila

Get started!

Your first box is only a few clicks away. Get a box of fresh, local food in your kitchen soon, packed with care and supporting your local farmers and artisan producers.