Silverbeet and corn on the cob ripen at the same time in the New Zealand summer, so make a colorful and delicious soup. Be careful to avoid overcooking the corn.
- 1 bunch of Silverbeet (Swiss Chard)
- 2 large or 3 medium garlic cloves, peeled and roughly chopped
- 1 cup fresh corn kernels, cut off the cob
- Olive Oil
- Salt and Freshly ground Black Pepper
1 – Remove the leaves from the stems of the Silverbeet and cut the leaves into large pieces. Rinse thoroughly and drain.
2 – Heat the Olive Oil in a Wok or large skillet, and saute the Garlic for 1 minute.
3 – Add the Silverbeet leaves, a sprinkle of Salt and a couple of grinds of Fresh Black Pepper, and stir-fry for 3 minutes.
4 – Add corn to the Wok and toss and stir. Place a lid on the Wok to steam for about 2 minutes, until the silverbeet is tender.