Silverbeet recipe | Treasure Island Party Menu

treasure island party silverbeet recipe-1

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!


Treasure Island Party Menu; Silverbeet recipe

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  • Author: Bryton Taylor; Food in Literature


Units Scale
  • 1 tbsp coconut oil
  • black pepper
  • salt
  • 1 cup chopped cherry tomatoes
  • 2 bunches of silverbeet/ swiss chard
  • 1 tsp lime juice
  • 2 green onions, finely chopped
  • 4 cloves of garlic, minced
  • 1/4 red pepper, seeds removed, finely chopped
  • 1/2 cup coconut milk


  1. Start by washing the silverbeet and dry with papertowels. Cut off the stalks and discard.
  2. Pack them together in a bunch so you can cut it all together and slice into strips.
  3. 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.
  4. Pour the coconut milk over the mixture, give it a stir, before putting on the lid and letting it cook for 20 minutes.
  5. Top with lime juice, stir in the chopped cherry tomatoes and serve.


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