Warm salad of silver beet, gorgonzola and walnuts

Warm salad of silver beet, gorgonzola and walnuts

By
From
A la Grecque
Serves
4
Photographer
Mark Roper

If you grew up in Australia in the 1950s and 1960s, as I did, you’ll probably remember silver beet as a dull, waterlogged, boiled vegetable. Everyone grew it in their backyard so it was the most commonplace green vegetable on the Australian dinner table, along with boiled potatoes and carrots. It was not until many years later that I discovered just how delicious silver beet can be, especially when cooked with a little olive oil until just wilted, and then combined with the crunch of toasted walnuts, and tangy melted gorgonzola.

This is a lively, bold dish, complete in itself, or brilliant as a glossy accompaniment to a grilled beef rib eye.

Ingredients

Quantity Ingredient
100g walnuts
1 bunch silver beet
2 tablespoons extra virgin olive oil
100g gorgonzola, cut into 2 cm cubes

Method

  1. Preheat the oven to 180ºC. Roast the walnuts for 10 minutes, or until a deep golden brown. Tip them into a tea towel and rub vigorously to loosen and remove the skins.
  2. Cut the stems from the silver beet and discard them. Wash the leaves thoroughly and shake off excess moisture. Place them in a large saucepan with the oil over a medium heat. Cover the pan and cook for a few minutes until the leaves start to wilt. Remove the lid and add the walnuts and gorgonzola. Replace the lid and give the pan a bit of a shake. Cook for a few more minutes until the gorgonzola starts to melt and the silver beet has wilted.
  3. Lift the silver beet out onto a serving plate and pour on the walnuts and the sauce which will have formed in the bottom of the pan.
Tags:
Greek
Greece
European
Mediterranean
SBS
Grecque
Grecque
Pam
Talimanidis
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