Silverbeet has never tasted more delicious. 

Recipe: Julie Legg

INGREDIENTS

400g silverbeet (about 6-7 stems)
100g butter
1 onion, chopped
2 Tbsp flour
2 cups milk, heated
½ tsp salt
½ tsp ground nutmeg
1 cup fresh breadcrumbs
1 tbsp olive oil

METHOD

Preheat oven to 175°C fan bake.

Wash and dry silverbeet. Remove white stems with a sharp knife, finely chop and set aside. Shred silverbeet leaves and set aside.

Melt 50g of the butter in a pan over low-medium heat, then add onion and cook for 5 minutes until onions have softened. Add silverbeet stems, tossing well in butter, and cook for 3 minutes. Remove from heat and transfer to a bowl with the silverbeet leaves.

In a separate saucepan melt remaining butter over medium heat. Add flour, stirring well and cook for 4-5 minutes until golden. Add hot milk half a cup at a time, whisking continuously until smooth. Reduce heat to low and simmer for 10 minutes. Stir regularly to prevent mixture catching.

Add salt and nutmeg and mix through. Add silverbeet, then spoon into a casserole dish. Toss breadcrumbs with olive oil and season to taste, then spread over the top of silverbeet.

Bake for 20 minutes until golden brown.

Serves 6

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This is an extract from Urban Harvest, a special edition from our annual In Your Backyard series. The latest edition, Sustainability Through The Seasons, is on sale on 30 March, 2020.