Silverbeet Gratin

11:05 am on 26 November 2011

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


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


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.