Silverbeet the beat to family recipes
I GREW up thinking chard (or silverbeet) was spinach. English spinach wasn't widely available then and chard was often sold as a substitute. I prefer chard to spinach. You can use chard in salads, pies and lightly steamed as a side dish. Try shredding the leaves and tossing through some crisp red apple chunks, the juice of an orange and a handful of sultanas for a healthy and delicious salad. Today's recipe features chard and mushrooms in a creamy sauce that's delicious over pasta. I've added a few pine nuts for extra crunch.
Chard and mushroom pasta
4 tbs olive oil
2 green onions, sliced
3 tbs pine nuts
1 clove garlic, peeled and minced
100g button mushrooms, finely sliced
½ cup white wine
2 large chard leaves, including stalks
1/3 cup thickened cream
¼ tsp ground nutmeg
salt and pepper, to taste
grated parmesan, to serve.
METHOD: Heat olive oil in a heavy-based pan over medium heat. Saute the green onions until soft; add pine nuts and cook for a minute. Add garlic and cook for another minute, stirring to prevent garlic from burning.
Bring a large pot of water to the boil and add pasta. Cook according to directions and drain when done. While pasta is cooking, add mushrooms to the pan and cook for four minutes, stirring occasionally. Pour white wine into the pan and turn heat to high; bring the wine to the boil and deglaze the pan. Reduce by half and add the chard. Cover with a lid and cook briefly until chard has wilted. Stir cream and nutmeg through and reheat. Season to taste with salt and pepper. Serve over cooked pasta, with parmesan on the side. Serves 2.
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