Buy fresh, glossy, moist-looking bunches that are not wilting or withered looking and have no insect damage. Look for crisp, white stalks with little brown discolouration at the end.
Remove the string and the ends of the stalks and store in a plastic bag (unwashed) in the crisper section of the refrigerator for up to 4 days.
Tips & Tricks:
The Europeans consider the stalks a delicacy but I think they taste quite unpleasant. I would suggest removing them completely - even the slightly thick veins.
Note: Nutrition content refers to one cup of raw silverbeet.
Tear the green leaves along the veins to smaller, more manageable pieces. Add to plenty of salted, boiling water and boil for 2 minutes. Drain off all water and serve with a drizzle of olive oil and a little lemon juice.