Spinach carbonara can be made with any leafy greens. Spinach, kale, swiss chard, silver beet …
This has to be my children’s all time favourite way to eat their spinach or silverbeet. They argue who will get the scrape out of the spinach carbonara sauce.
It’s a great way to increase your intake of leafy greens. You can have this as a side dish to a main meal, make it larger as a main dish or even puree it into soup.
I use spring onion because it has a gentler flavour than an onion. To encourage my children to eat their vegetables, place some kind of good fat on the table such as cream cheese, butter or grated cheese.
Who wants boring veggies? No one, so let them add what they like.
- 1 spring onion finely diced
- 2 rashers/slices of smoked streaky bacon diced
- 2 cloves garlic crushed
- 50 g / 1.8 oz / 4 tbs butter
- 1 bag of silverbeet or spinach washed and finely diced (about 500g/ 1 lb)
- 50 g / 1.8 oz / 4 tbs full fat cream cheese
- Fry the spring onion, garlic and bacon in the butter until bacon is cooked but still soft.
- Add the silverbeet/spinach and continue to cook for a few minutes, continuously stirring.
- Once the silverbeet/spinach is cooked and wilted, stir the cream cheese through until it is melted and coating all the leafy greens.
- Serve as a side dish or in a bowl for a main.
Some more vegetable side dishes ::
Subscribe now to receive your FREE copy of Top 10 low carb recipes eBook, my newsletter and secret discount codes for subscribers only.