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Receta Silverbeet, Potato And Sausage Stew

by Global Cookbook

Ingredientes

1 lb Silverbeet 1 lb small boiling potatoes 1/4 c. extra virgin olive oil 1 lb sweet Italian sausage 1 x garlic clove chopped

1/4 tsp dry red pepper flakes     Salt to taste     Freshly-grnd black pepper to taste 2 Tbsp. red wine vinegar

Direcciones

1. Trim dry ends from silverbeet and cut stems off where green leaves begin. Chop stems coarsely and set aside. Cut green leaves in half lengthwise and then cut into narrow ribbons.
2. Cut potatoes in halves or possibly in quarters, depending on size. Pcs should be size of walnuts. Place potatoes in steamer basket over rapidly boiling water and cook, covered, 5 min.
3. Meanwhile, heat extra virgin olive oil in skillet over medium-high heat. Slice open skins on sausages and crumble meat into skillet. Cook, stirring occasionally, till well browned, about 10 min. Chop with spoon to crumble into rather small pcs.
4. After potatoes have steamed 5 min and while sausage is cooking, add in minced silverbeet stems to steamer basket and steam 10 min more. When sausages have browned, add in silverbeet leaves, garlic and red pepper flakes to skillet and stir well to combine. Cook till leaves begin to soften, about 5 min.
5. When potatoes and silverbeet stems are done, empty steamer basket into skillet. Stir well to combine potatoes, silverbeet stems, silverbeet leaves, sausage and rendered oil from sausage. Season to taste with salt and pepper (because of potatoes, you'll need more salt than you might think). Reduce heat to low and keep hot, uncovered, till ready to serve.
6. Just before serving, drizzle vinegar over top of all and toss to combine. Serve in shallow pasta bowls.
7. This recipe yields 6 to 8 servings.
8. NOTES :

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