Cooking with silver beet

Silver beet and rainbow chard were our best performers this year. They seem to be pest resistant and they are nutritious and quick to prepare.

This seasonal sage and pumpkin pasta dish exemplifies it:
Fry a small onion in a knob of butter with about a tablespoon of chopped sage. Keep the heat reasonably high so it all browns nicely. Once brown, throw in about a cup of finely diced pumpkin. Butternut works really well. Let it cook for about 5 mins, stirring so it browns evenly. Add a small pinch of nutmeg and half a cup of white wine.

As this is reducing on a lowered heat, either slice your washed silver beet into ribbons, or just hack at it with scissors. Pop it into your colander.


Cook the usual quantity of your preferred pasta. When it’s done, simply drain the pasta through the silver beet in the colander. This is enough to cook it. Mix through, and dress with olive oil



To finish the sauce, stir 2 tablespoons of sour cream and another 2 tablespoons of chopped sage through, thin to the desired sauciness and pop it on the pasta. 


Top with parmesan, crumbled feta, and/or pine nuts.

I hope you enjoy this with your home grown silver beet!


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