Ingredients
- 1 large Wilcox onion, chopped
- 2 tablespoons olive oil
- 1 bunch red silverbeet, rinsed and chopped
- 1 teaspoon brown sugar (optional)
- 60g pitted Kalamata olives
- 2 tablespoons capers
- 1/2 teaspoon sea salt, or to taste
- freshly ground black pepper to taste
- 1 lemon, juiced
Directions
- In a frying pan, cook onions in olive oil over medium high heat until they begin to brown.Turn heat down to low and cook for a further 15 -20 minutes until onions are well caramelised, adding sugar if desired.
- When onions are caramelised, stir in silverbeet and olives. Cook for a couple of minutes or until silverbeet is slightly wilted. Stir in capers and salt, and continue cooking until silverbeet is completely wilted, about 3 minutes. Season with black pepper and squeeze lemon over the top.
Recipe courtesy of allrecipes.co.nz
Serving size 4