1 bunch silverbeet
1 onion, chopped
2 cloves garlic, crushed
40g butter, extra
2 Tbsp plain flour
2 cups milk
1/4 cup finely grated parmesan
1 tsp finely grated lemon rind
3 slices sourdough bread, roughly chopped
1/2 cup finely grated parmesan, extra
Olive oil, for drizzling
Preheat oven to 220C. Melt the butter in a large saucepan over high heat.
Separate the leaves and stalks of the silverbeet and chop. Cook stalks, onions and garlic for 5 minutes or until tender.
Add the leaves and cook for 3-5 minutes or until wilted. Set aside.
Melt the extra butter in a saucepan over medium heat. Add the flour and cook for 1 minute.
Gradually add the milk and cook, whisking, for 5-7 minutes or until thickened. Remove from the heat and stir through the parmesan and lemon rind.
Add to the silverbeet mixture and mix well to combine. Spoon into an 8 cup-capacity ovenproof dish.
Toss the bread with the extra parmesan and sprinkle over the silverbeet.
Drizzle with olive oil and bake for 15 minutes or until golden and crisp.