Silverbeet Gratin
Serves 6 as a side
   1 bunch (about 700g) silverbeet
   2 tbsp olive oil
   1 onion, finely chopped
   100g butter
   300ml warm milk
   Quarter cup plain flour
   Finely grated nutmeg to taste
   40g Gruyere cheese, finely grated

Remove silverbeet stalks and finely chop. Heat olive oil in a large frying pan over medium heat, add silverbeet stalks and onion, reduce heat to low-medium heat and cook until tender, about 10 minutes.
   Meanwhile bring a large pot of salted water to the boil over high heat, add silverbeet leaves and blanch until bright green, about 2 minutes. Drain and refresh under cold running water. Squeeze out excess liquid and coarsely chop.
   Melt butter n a saucepan over medium heat until foamy, add flour and stir briskly to combine, cook until golden, about 2 minutes, then whisk in warm milk. Season to taste with sea salt, freshty ground black pepper and nutmeg.
   Stir in onion and silverbeet and cook until tender. Spoon mixture into a shallow 2 litre capacity baking dish, scatter with Gruyere and place under a hot grill until golden. Serve immediately.

Recipe from Rodney Dunn, The Agrarian Kitchen.
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