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Ground Floor, 377 New South Head Road
Double Bay, NSW, 2028
Australia

+61434109922

Stephanie Malouf | Accredited Nutritionist

Conscious Recipes

Sautéed Silverbeet With Parsley & Dill

Stephanie Malouf Nutrition

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

INGREDIENTS

  • 1 bunch of silverbeet (chard) - Approx 10 leaves
  • 2 bunches of fresh flat leave parsley, roughly chopped
  • 2 bunches of fresh dill, roughly chopped
  • 2 tsp extra virgin olive oil  
  • 2 small leeks or one large, finely sliced  
  • 2 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 5-7 minutes)
  4. Finish with a squeeze of lemon and serve