Contact Us

Use the form on the right to contact us.

You can edit the text in this area, and change where the contact form on the right submits to, by entering edit mode using the modes on the bottom right. 

Shop 3/686-690 New South Head Road Rose Bay (Down the alley between Westpac Bank & Feisty Little Mouse)
Sydney, NSW
Australia

+61434109922

Stephanie Malouf | Accredited Nutritionist

Conscious Recipes

Sautéed Silverbeet With Parsley & Dill

Stephanie Malouf Nutrition

FullSizeRender-1.jpg

Serves 4  - only cooking for 1 or 2, use leftovers for lunch & dinner the next day!

INGREDIENTS

  • 4 big handfuls of silverbeet (chard) - Approx 6 large leaves

  • 1 bunch of fresh flat leave parsley, roughly chopped

  • 2 bunches of fresh dill, roughly chopped

  • 1 tbsp extra virgin olive oil

  • 2 small leeks or one large, finely sliced

  • 2 large garlic cloves, thinly sliced

  • Pinch of himilayan rock salt and pepper

  • Juice of 1/2 lemon

METHOD

  1. Heat the olive oil in a non stick pan and add the leek, garlic, parsley and thyme. Sauté until soft and the leek is slightly golden in colour

  2. Thoroughly wash the leaves of the silberbeat and then roughly chop into small pieces (leaves and stems) and add to the pan. No need to dry the leaves.

  3. Add the salt & pepper and sauté until everything is well combined and the spinach is soft (approx 5 minutes)

  4. Finish with a squeeze of lemon and serve