Caramelised onions add a sweet note to the silverbeet, whilst capers and Kalamata olives lend a salty bite. I serve it with pan fried swordfish.
Altered ingredient amounts. This ended up way better than I thought. I had never cooked or eaten silverbeet before, but I love carmelised onions. I'm also not a big olive fan (though I like olive oil, go figure) and couldn't find any capers. So I cut out the olive, cut out the capers. The salt I just eyeballed, and more or less only used slightly more than I'd use for any vegetable sweat. I couldn't believe the flavour and the aroma, I could have eaten a whole pan of it. My wife loved it too. This one will become a regular. One thing I'd advise is to make sure you don't rush the onions. It can take a long time (longer than is indicated on this recipe) to properly carmelise them on low heat, and if you put them on high heat they'll just burn. So don't be suprised if it takes 30 minutes. - 29 Sep 2008
Altered ingredient amounts. Terrific. I didn't have capers on hand, so I did without, but it was a perfect blend of salty and sweet and the silverbeet flavour was subdued and delicious. Recommended. - 29 Sep 2008
Two tablespoons of capers was ridiculous and made it taste awful. Would make it again with perhaps two TEASPOONS of capers! And with the olives as well, it doesn't need the salt. - 28 Mar 2010