I’ve heard silverbeet described as kale’s unloved cousin. While it’s hard to find a hipster cafe in Melbourne without a kale salad/smoothie/muffin/whatever on the menu you don’t see so much silverbeet out there. That’s a shame. Silverbeet is equally green and leafy and just as delicious as the much cooler kale.
A friend delivered a big bunch of silverbeet from her parent’s vegie batch and so I decided to make it a bit decadent by combining the silverbeet with some slow roasted onions and crumble blue cheese over the top. I can’t say this is one of the healthiest ways to eat silverbeet but it is one of the most delicious. If you just can’t get over your kale obsession then kale would work equally well in this recipe as well.
- 400g silverbeet
- 3 onions, peeled and cut into quarters
- 6 tbsps olive oil
- 2 tbsps balsamic vinegar
- 300g pasta like spirali or penne
- 150g Gorgonzola
- Salt and pepper to taste
- 1. Prepare silverbeet by cutting along either side of the stems and removing them, leaving just the green leafy part. Shred this roughly.
- 2. Toss the onions with the olive oil and balsamic and season with salt and pepper. Then cook in the oven at 180c for 30 mins or until soft and sticky.
- 3. Meanwhile, bring a pot of water to boil and cook the pasta until al dente. Add silverbeet for last 2 mins of cooking.
- 4. Drain pasta and silverbeet and return to the saucepan. Add 2 tbsps of olive oil and cook until warmed through. Then add roasted onions and crumble Gorgonzola over. Season to taste.