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Silverbeet with Bacon, Pumpkin and Feta
Silverbeet with Bacon, Pumpkin and Feta
Serves 4-6
Ingredients
- 2 Garlic Cloves, crushed
- 1 Onion
- 4 Rashers of Rindless Bacon, diced
- 500g Pumpkin, peeled, seeded, cut into 3cm chunks, boiled until tender but not collapsing.
- Salt
- Pepper
- 100g Feta, crumbled
- Jacobs Creek Merlot
- 1 Bunch Silverbeet , (discard the bottom stalks), boil until wilted in salted water, drain
- 3 tbsp Olive Oil
Method
Heat the oil over moderate heat and add the garlic, onion, bacon and pumpkin, fry until the onion is soft and everything is browned
Add the silverbeet and season with salt and pepper. Fry gently, stirring occasionally, until the silverbeet is hot
Serve with the feta sprinkled on top
Good by itself with warm pita bread or as an accompaniment to barbecued or roast chicken or lamb.
This recipe was sent in by
WW/FT Mailer 17 August 2003
of Progressive Enterprises Ltd.
