Method

• Put the washed, whole potatoes in a pot of boiling water and cook until tender (around 30 minutes).
• Prepare the silverbeet by removing the spines, roughly chop the leaves and rinse them well.
• Plunge the leaves in the boiling water in which you are cooking the potatoes.
• Leave them in with the potatoes for a few minutes and then remove with tongs.
• Squeeze out all the excess water at this point. Set them aside.
• In the meantime, place the garlic in a medium sized frying pan, cook on medium heat until fragrant and add the drained silverbeet leaves.
• Cook until they have heated up and are coated with the olive oil and the garlic is mixed through. Add salt and pepper to taste.
• You should only need to cook the greens about 5 minutes before adding the potatoes.
• Drain the cooked potatoes, peel and chop them into smallish pieces.
• It is fine if some of the potatoes become mashed and some pieces are soft potato cubes – this texture is what you are aiming for.
• Place the potatoes back in the medium sized saucepan, add the cooked silver beet and stir through so it is all mixed evenly.
• Add more salt and pepper if needed, the parmesan and if you like, some lemon zest.
• Stir through and serve as a side dish with your favourite meat or fish.
• Drizzle on some more extra virgin olive oil if needed.