At the moment we have silverbeets coming out of our ears. Ours are the Fordhook Giant variety that grows to about 60cm tall and each mature leaf on average weighs about 100 grams. We planted 14 altogether in late October. We have been having silverbeets almost every other day. They are very versatile. I have used them in stir-fry noodle, quiche and with pasta. Assunta, my Italian neighbour taught me this dish, which I have then jazzed up with slivered almonds pan roasted for crunchiness and slivers of orange rind for that special citrus flavour.
- 500 gram dry spaghetti, cooked and drained and set aside
- 500 gram of silverbeets, de-ribbed, washed and chopped
- ¼ olive oil
- 3 cloves garlic, crushed
- 2 tablespoons orange rind, cut into thin long slivers
- ½ cup of roasted slivered almonds
- Salt and pepper to taste
Heat oil in the pan, add chopped silverbeets and garlic over medium flame until the greens are lightly cooked but still retain much of its colour and crunchiness. Turn off the heat. In a big bowl, mix well the pasta and the greens add salt and pepper to taste. Top with roasted almonds and slivers of orange rind. Serve with Parmesan if you are non-vegan inclined. Takes about 30 minutes to prepare from scratch.