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Silverbeet Gratin
Annabel discovered this wonderful dish in Sicily, where it was served as a starter.
Prep Time
10 mins
Cook Time
40 mins
Serves
4–6
as a side
Vegetarian
Salads & Sides
Italian
Ingredients
1.2kg or 16–20 big stalks silverbeet, including stems
1/4 cup extra-virgin olive oil
1/4 cup toasted pine nuts
Method
Preheat oven to 180°C
Drop silverbeet into a large pot of boiling water, cover and cook for 1 minute to just wilt.
Drain, cool under cold water and drain again. Squeeze to remove excess water.
Slice into 3-4cm pieces including the stems.
Spread out evenly in a shallow 30cm x 20cm baking dish, drizzle with olive oil and season to taste with salt and ground black pepper.
Mix together Provençal Crust and pine nuts, spread evenly over the silverbeet and bake until the top is crisp (about 35-45 minutes).
Serve warm or at room temperature.
