You can adapt this recipe to whatever greens you have: spinach, kale, collards, or beet greens, for example. Just adjust the boiling time
(spinach takes seconds to cook; collards take several minutes), and make sure to transfer the boiled greens to ice water to stop the cooking and preserve the nutrients. The roasted onion and softened red pepper add a pleasing sweetness to the dish. On another evening, serve these savory greens as a sauce for spaghetti.
Bring a large pot of salted water to a boil. Separate silverbeet ribs from leaves. Coarsely chop leaves and ribs separately. Boil the ribs until tender, about 4 minutes. Scoop them out with a slotted sppon or sieve and run under cold water to stop the cooking. Boil leaves in same water until tender, about 3 minutes. Drain and transfer to a bowl of ice water. Drain and gently squeeze leaves to remove excess water.
Combine bell pepper, garlic and vegetable broth in a skillet over moderate heat. Cover and cook until peppers are softened, about 4 minutes. Stir in diced onion, silverbeet ribs and leaves, and salt and pepper to taste. Cook until hot throughout.
Serves 4;
salt added).
Roasted Onions: Conventional oven: Preheat oven to 400 degrees F. Place whole unpeeled onions on a baking sheet and bake until they are soft to the touch and lightly browned on the outside, about 30 minutes. Cool, then cut off root end and squeeze out the soft interior. One onion yields 1 to 1 1/2 cups diced roasted onion, depending on size.
Microwave oven: Microwave whole unpeeled onions on full power until very soft, 4 to 5 minutes. Cool, then cut off root end and squeeze out the soft interior.
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