I'd never seen silverbeet before moving to New Zealand but have found that it's quite easy to grow as well as a tasty winter side dish.
Silverbeet Gratin
From Eat Fresh - Cooking Through The Seasons by Annabel Langbein.
600g silverbeet (leaves and stalks), washed and thinly sliced
Sautee in 1 tbsp olive oil and a pinch of salt.
Spread into a shallow baking dish. Drizzle with a little olive oil and cover with the lemon caper crumb. Sprinkle with grated parmesan and bake at 180ºC until golden and crusty, about 30 minutes.
Lemon caper crumb
2 canned or jarred anchovies
1 tbsp capers
finely grated zest of 1 lemon
1/4 cup olive oil
2 tbsp finely chopped flat leaf parsley
20g grated parmesan
100g (2 thick slices) crustless artisan bread, cut into chunks (I ended up using multigrain bread and it was extra crunchy)
Place anchovies, capers, lemon zest, oil, parsley and parmesan in a food processor and blitz to a purée. Add bread and pulse mixture several times to form a coarse crumb. Don't let it get too fine.
