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.[clickToTweet tweet=”Do you have trouble getting your kids to eat their leafy greens? Try Spinach Carbonara. WOW.” quote=”Do you have trouble getting your kids to eat their leafy greens? Try Spinach Carbonara. WOW.”]
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.
- 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 ::