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.

image

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

image

image

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. 

image

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

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

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: