I have taken my silverbeet glut quite seriously this season. Tim and I are definitely rainbow chard coloured on the inside. We have been eating silverbeet 3 or 4 nights a week for the last month.
Although the resounding advice from you all was to freeze the glut - I just knew that would add to my bags of UFO's (unidentified frozen objects) in the bottom of my already groaning freezer.
Last night I made a Donna Hay recipe
So colourful, I thought it was photo worthy.
My absolute favourite recipe so far has been a chard and chorizo pie.
There is still plenty of silverbeet to eat out there, and more seedlings popping up for an ongoing succession. I have another chard and ricotta pie recipe to try this week:
I’ll just keep going until Tim says “NO MORE”