Bananas are not the only item from our fruit & veg box that I need to use strategically - there's also been silverbeet for weeks now. I've been using it for cashew gratins, pizza, spanakopita and actually, far too much of it has wilted and been made into stock rather than eaten directly.
This week we found ourselves in the rare situation of also having a lot of eggs, so I made a frittata. The silverbeet stems were sauteed with chopped onion and some sliced spicy 'sausages', then in went the silverbeet leaves and, once they'd started to reduce, the beaten eggs with a little milk. I topped it with parsley and cheese. This was tasty, but a lot to share between two and messy to pack for lunch at work.
I've got one more silverbeet strategy up my sleeve, but I think there'll be more of the green stuff to come. Any tips?