Method

• Preheat oven 190C Bring a large pot of salted water to the boil
• Begin by adding the silverbeet stalks and cook for 3 minutes, now add the leafy greens and continue to cook for a further 3 minutes
• Place a clean cloth on a tray or large plate
• Drain the silverbeet well and then spread evenly onto the clean cloth to cool
• Meanwhile place the cream and garlic into deep suitably sized pot
• Bring to the boil then reduce the heat so that it doesn’t boil over
• Boil for 5 minutes so the mixture starts to thicken
• Remove from the heat, remove the garlic and discard
• Remove any excess moisture from the silverbeet and add to a large bowl, pour over the cream, add the nutmeg, season well and add 2/3 of the grated parmesan cheese
• Mix well
• Place into a suitable sized oven dish ensuring all the cream is coating the silverbeet
• Finish with grated parmesan, a few more grates of nutmeg and bake for 10 minutes or until the cream is bubbling around the edges and has gone a delicious golden colour
• Serve immediately (great with steak or a roast dinner)