Instructions: Trim dried ends from silverbeet and cut stems off where green leaves begin. Chop stems coarsely and set aside. Cut green leaves in half lengthwise and then cut into narrow ribbons.

Cut potatoes in halves or in quarters, depending on size. Pieces should be size of walnuts. Place potatoes in steamer basket over rapidly boiling water and cook, covered, 5 minutes.

Meanwhile, heat olive oil in skillet over medium-high heat. Slice open skins on sausages and crumble meat into skillet. Cook, stirring occasionally, until well browned, about 10 minutes. Chop with spoon to crumble into rather small pieces.

After potatoes have steamed 5 minutes and while sausage is cooking, add chopped silverbeet stems to steamer basket and steam 10 minutes more. When sausages have browned, add silverbeet leaves, garlic and red pepper flakes to skillet and stir well to combine. Cook until leaves begin to soften, about 5 minutes.

When potatoes and silverbeet stems are done, empty steamer basket into skillet. Stir well to combine potatoes, silverbeet stems, silverbeet leaves, sausage and rendered oil from sausage. Season to taste with salt and pepper (because of potatoes, youll need more salt than you might think). Reduce heat to low and keep warm, uncovered, until ready to serve.

Just before serving, drizzle vinegar over top of all and toss to combine. Serve in shallow pasta bowls.

This recipe yields 6 to 8 servings.

NOTES :

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