Silverbeet can be eaten raw when young, but larger leaves are best cooked. They can be sautéed, blanched, stewed, braised, baked, and even grilled. Use raw leaves to add an earthy saltiness in green salad mixes. Slow cook entire stalks similarly to collards and compliment with smoked meats and white beans. Wilt the shredded leaves into pastas or atop pizzas and flatbreads. The stalks are as equally edible as the leaves, and may be used in dishes for added texture. Complimentary flavours include citrus, tomatoes, garlic, shallots, chickpeas, white beans, potatoes, aged and melting cheeses, cream, mushrooms, bacon, sausage, ham, chilli flakes, fennel and herbs such as basil, tarragon and chervil.
To store, Silverbeet is best kept refrigerated.
