Silverbeet Gratin

Free Range in the City
Published by Annabel Langbein Books
ISBN: 978-0-9582668-5-7

Ingredients

• bunch of silverbeet
• anchovies
• grated parmesan
• coarse breadcrumbs
• capers
• chopped garlic
• olive oil
• lemon rind
• chili

Method

Blanch the silverbeet, stalks and leaves. Take out, put to one side in a colander to cool. Once cool, chop up stalks and leaves and saute in oil until coated. Use to line the bottom of a 30cm gratin dish.

Make a crumb for the topping by using a food processor to blend garlic, anchovies, parmesan, capers, lemon rind, parsley, breadcrumbs and oil to make a rough crumble.

Put over the top of the silverbeet with another slug of oil.

Bake for 40 minutes at around 170 degrees C.