Dinnertime in N.Z., growing up, the most horrifying thing to be put in front of you, hands down, has got to be silverbeet, a poor man’s relation or brutish rogue cousin to spinach. Its tough white stalk and thick gritty leaves were ALWAYS chopped and boiled into oblivion. Every kid HATED silverbeet and just to spite us all it grew like weeds (which is more like what it is) in the back garden.
One famous dinnertime, when a steaming pile of silverbeet was presented to us at the table, my sister boldly said “I’m not eating that,” a sentiment we all echoed silently (thank god!). My mother calmly turned around and replied “You’ll eat it or you’ll wear it.” Unfortunately my sister’s response was “I’ll wear it.” My mother promptly reached into the HOT bowl of offensive matter, picked up a huge handful and lobbed it straight into her face, hitting her square in the eye, whilst muttering “I guess you’ll be wearing it then”.
I don’t really remember what happened after that, but I do know nobody made a peep about being served silverbeet ever again.
Nate made us a piece of haddock crusted with coriander, sesame seeds and panko to accompany our creamed friend.
2 cloves garlic chopped
2 shallots chopped
16 oz spinach
2 tbsp butter
2 tbsp flour
3/4 c cream
3/4 c milk
1/2 tsp nutmeg, big pinch salt & pepper
Blanch spinach in about 1 inch water in skillet, until tender, drain, squeeze excess water out and chop.
Melt butter in same skillet add garlic and shallot and saute a few minutes until translucent. Add flour and mix in well, cook another couple mins. Add milk and cream together and heat (I nuked it for a minute) add into pan, stirring constantly, smooth out any lumps. Simmer over lowish heat for a minute, add in spinach and seasonings, stir to combine and simmer gently until everything is incorporated, 2 mins more. If throwing use a spoon!!