This Pasta with Cavolo Nero dish is one of those great recipes that allow us to easily change it up with the seasons. It's an awesome reminder to use what's available instead of slavishly searching for out of season ingredients. When we cook and eat with the seasons we're getting produce at its absolute best in terms of taste and nutritional content.
Not to mention major bang for your buck. This is one of those easy mid week meals that I come back to again and again. This recipe uses cavolo nero. I've made it with silverbeet, kale and english spinach and adjusted the blanching time accordingly (less for the spinach). Right now silverbeet is everywhere, so that's what I'm using.
And if you don't like anchovies, rest assured they melt into the oil and provide an unidentifiable depth of flavour ... I've served it to certified anchovy haters who have been none the wiser and have loved it. You really don't taste them ... but if you're not convinced, leave them out and increase the salt and cheese as required.