Name: Braised green beans and vegetables
Cook time: 45 min
Total time: 45 min
Yield: 6
Ingredients: 4 silver beet (swiss chard) leaves (350g); 1 tablespoon olive oil; 1 brown onion (80g), sliced thinly; 2 clove garlic, sliced thinly; 1 fresh small red thai (serrano) chilli, sliced thinly; 8 baby new potatoes (320g), quartered; 400 gram (12½ ounces) canned chopped tomatoes; 300 gram (9½ ounces) baby green beans, trimmed

Braised green beans and vegetables

What better way to get your full quota of five-a-day than a plate of these delicious braised green beans and vegetables. Served with crusty bread or as a compliment to a meat dish, it's sure to satisfy.

Serves 6

Cook

45M

Ingredients

4 silver beet (swiss chard) leaves (350g)

1 tablespoon olive oil

1 brown onion (80g), sliced thinly

2 clove garlic, sliced thinly

1 fresh small red thai (serrano) chilli, sliced thinly

8 baby new potatoes (320g), quartered

400 gram (12½ ounces) canned chopped tomatoes

300 gram (9½ ounces) baby green beans, trimmed

Method

1.Wash and dry silver beet; finely chop leaves and stems, separately.

2.Heat oil in medium heavy-based saucepan; cook silver beet stems, onion, garlic and chilli, stirring, about 10 minutes or until stems soften.

3.Add potato and undrained tomatoes; simmer, covered, 15 minutes. Add beans; cook, uncovered, about 5 minutes or until potato is tender. Season to taste.

4.Just before serving, add silver beet leaves; cook about 3 minutes or until wilted.

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