Silverbeet Gratinated
Ingredients
1.5 kg silverbeet
2 onions, sliced
60 ml olive oil
salt, pepper
5 grams parsley, minced
2 cloves garlic, chopped
250 grams dry mushrooms or 500 grams fresh white mushroom
3 eggs, beaten
250 grams any cheese, grated
500 grams breadcrumbs, freshly grated
Method
Strip off the green leaves from the rib of the silverbeet (keep green leaves for soup or frittata or pasta)
wash the white ribs and cut into strips. Put at the bottom of a casserole with a little salt and no water. Cover and put on a very low heat taking care to stir the silverbeet from time to time. Keep the casserole covered and continue to cook - but not too much. Drain off cooking juice
Cook the sliced onion in a pan with lots of oil. As soon as the onion starts to colour, add parsley, garlic and the sliced dried mushrooms (which have been previously soaked in water). Last add the silverbeet
Let the flavours come together over the fire for a few minutes.Take off heat and let if cool down. Then season the vegetables and add the beaten eggs, then a little pepper, grated cheese, a little oil and salt, if necessary.
Grease a baking dish and scatter over some breadcrumbs (this stops the silverbeet sticking to the bottom), Put the silverbeet over and cover with another layer of breadcrumbs
Bake in the oven until the breadcrumbs have taken on a fine golden colour.
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