To roast the purple cabbage:
Preheat oven to 200°C.
Place the cabbage wedges or slices on a baking sheet lined with parchment paper. Drizzle with olive oil, sprinkle with salt and pepper, and, if using, balsamic vinegar. Toss well to coat.
Place the baking sheet in the preheated oven and bake for 25-35 minutes, or until the cabbage is tender and the edges are lightly caramelized and crispy. You can turn it over once halfway through.
To make the walnut pesto:
Place the toasted walnuts, basil leaves, garlic, Parmesan, salt, and pepper in a food processor.
Start by pulse-milling, then gradually add the extra virgin olive oil until you reach the desired creamy, yet slightly chunky consistency. Do not over-blend to maintain the nutty texture.
Taste and season with more salt, pepper, or a squeeze of lemon juice for freshness.
To prepare the chard:
While the cabbage is roasting, heat 1 tablespoon of the olive oil in a large skillet over medium heat.
Add the thinly sliced chard stalks and sauté for 2-3 minutes until slightly softened.
Add the sliced garlic and sauté for 1 minute more until fragrant.
Then add the chard leaves to the skillet. Cover and sauté for a few minutes until the leaves wilt and collapse. Season with salt.
To serve:
Place the roasted purple cabbage on plates.
Spoon the steamed chard on the side.
Finally, drizzle generously with the freshly made walnut pesto.
Serve immediately!
This dish is not only a feast for the eyes, but also a treat for the taste buds. The sweetness of the purple cabbage, the bitter earthiness of the chard, and the richness of the walnuts, all combined with the aromas of garlic and basil, create an unforgettable experience.
