I often am told by other parents that all their children eat is a variation of spaghetti, pizza, chicken nuggets, hot chips and sausages. So I feel I’m pretty blessed that my children will eat most things – meaning we are able to eat one family meal and eat out at restaurants.
This post isn’t about me gloating that my children will eat all the winter greens that we purchase from the farmers market – but more trying to offer some ways that winter greens might be more palatable to your child/ren.
- Grow the greens – I know that my kids are way more interested to try something if they have grown it themselves. Silverbeat is super easy to grow and my children enjoy it in most winter dishes.
- Get them involved in purchasing the greens – I take my children with me to the farmers market. It’s not always easy, but they are learning all about where the food comes from and making healthy choices.
- Let them help cook – My boys are super excited to eat anything that they have been involved in making. Having little ones in the kitchen isn’t always easy – but again, it’s an important life skill.
- Keep some spaghetti plain – when the shit hits the fan, and your child refuses to eat the pasta with the winter greens – you’ll have a plain pasta back up.
Trim and thinly slice the cabbage and silverbeet including the stems. Trim the broccoli and cut into small florets. Bring a medium saucepan of salted water to boil for the pasta.
Finely chop the onion. Crush or finely chop the garlic. Finely zest the lemon zest, then juice.
Finely grate the parmesan. Melt the butter and a drizzle of olive oil in a medium frypan over medium heat. Add the breadcrumbs and stir for 1-2 mins until lightly golden. Transfer to a bowl and allow to cool. Reserve the pan.
Cook the pasta in the pan of boiling water for 5-7 mins until almost al dente. Increase the heat to medium-high.Add the broccoli and cook for a further 2 mins or until the broccoli is tender. Reserve 125ml (½ cup) cooking water, then drain.
Meanwhile, heat 1 tbs olive oil in the reserved frypan over medium heat. Add the onion, garlic, chilli and lemon zest, season with salt and pepper and cook, stirring, for 5 mins or until soft. Add the cabbage and silverbeet and cook, stirring, for 2-3 mins until the greens are tender.
Add the pasta to the greens, combine well, then add the reserved cooking water and lemon juice. Season well with salt and pepper. Stir the parmesan into the breadcrumbs. Divide the winter greens pasta among bowls and scatter over the parmesan crumbs to serve.
Have you ever whipped up a recipe from my blog? I would love for you to let me know…So I don’t feel as if I am just writing all this stuff down for nothing… If you choose to whip up one of my recipes , then I would love for you to share it on social media, and don’t forget to use the hashtag #goodfoodweek.