SILVER BEET GRATIN

Silverbeet grows so well in our climate and we are constantly looking for ways to use it.  I love this decadent method which when served alongside any dinner brings a new note on sometimes an over-looked vegetable.

Serves 4

1 bunch (450g) silverbeet, stems and leaves separated

300ml cream

2 cloves garlic, lightly crushed

50g freshly grated parmesan cheese

¼ tsp salt

Method

Preheat oven 190C

Bring a large pot of salted water to the boil.

Begin by adding the silverbeet stalks and cook for 3 minutes, now add the leafy greens and continue to cook for a further 3 minutes.

Place a clean cloth on a tray or large plate.

Drain the silverbeet well and then spread evenly onto the clean cloth to cool.

Meanwhile place the cream and garlic into deep suitably sized pot.  Bring to the boil then reduce the heat so that it doesn’t boil over.  Boil for 5 minutes so the mixture starts to thicken. Remove from the heat, remove the garlic and discard.

Remove any excess moisture from the silverbeet and add to a large bowl, pour over the cream, add the nutmeg, season well and add 2/3 of the grated parmesan cheese. Mix well.  Place into a suitable sized oven dish ensuring all the cream is coating the silverbeet.  Finish with grated parmesan, a few more grates of nutmeg and bake for 10 minutes or until the cream is bubbling around the edges and has gone a delicious golden colour.

Serve immediately.