If you grew up in Australia in the 1950s and 1960s, as I did, you’ll probably remember silver beet as a dull, waterlogged, boiled vegetable. Everyone grew it in their backyard so it was the most commonplace green vegetable on the Australian dinner table, along with boiled potatoes and carrots. It was not until many years later that I discovered just how delicious silver beet can be, especially when cooked with a little olive oil until just wilted, and then combined with the crunch of toasted walnuts, and tangy melted gorgonzola.
This is a lively, bold dish, complete in itself, or brilliant as a glossy accompaniment to a grilled beef rib eye.