To prepare this silverbeet recipe for a party, the night before prepare the silverbeet by washing, chopping, patting dry and storing in a large sandwich bag (the extra large ones). Seal and place in the fridge. You can also wash and chop up the green onions and red pepper and store in a plastic container in the fridge. The more you can prep in advance, the less stressed you’ll be on the day of cooking!
Start by washing the silverbeet and dry with papertowels. Cut off the stalks and discard.
Pack them together in a bunch so you can cut it all together and slice into strips.
Heat the coconut oil in a large pot. We used a deep frying pan. Sautee the onion and garlic, before adding the pepper, pepper, salt and silverbeet. It’s going to be a huge pile of silverbeet going in, but it all wilts down to a much much smaller size.
Pour the coconut milk over the mixture, give it a stir, before putting on the lid and letting it cook for 20 minutes.
Top with lime juice, stir in the chopped cherry tomatoes and serve.