Add articles to your saved list and come back to them any time. Black-eyed beans and silverbeet are a great combination when cooked together with onion, garlic and tomato to make a ragout or stew.

Not really a pie, this vegetable dish is certainly as filling as one. It makes a delicious and satisfying meal for vegetarians and meat eaters alike. Photography: Brett Stevens 1. Preheat oven to ...

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NOT to be confused with the smaller, more delicate English spinach, silverbeet is a tall dark green leaf with creamy white, fleshy stems that can be cooked in a pie, blanched, or shredded and used raw ...

Cook silverbeet with 1 teaspoon salt in a covered pan for 5 minutes. Drain and leave until cool; squeeze out liquid. Chop finely. In a bowl, beat eggs, mix in ricotta; beat again. Mix in flour, nutmeg ...

If you've got leftover silverbeet or leafy greens, this is the soup for you. This soup makes for the perfect weeknight comfort meal. Soft, pillowy potato bread is the perfect vessel to carry the soup.

1. Set oven to 170C. 2. Melt butter, add onion and garlic and cook until soft and transparent. 3. Add silverbeet and cook for 2 to 3 minutes. Add the worcestershire sauce and sweet chilli. Stir then ...