Baked silverbeet with goat cheese

get

1 large bunch of silverbeet / chard
1 red onion
olive oil
300g goat cheese
2 large garlic cloves, crushed
150g yoghurt
2 tbsp spelt flour
grated nutmeg

do

Preheat the oven to 180°c.
Wash silverbeet. Separate stems from leaves. Drain well.
Chop onion. Fry in a large pot in olive oil mixing occasionally for 5 minutes.
Cut up silverbeet stems and add to the onions. Fry for 10 minutes, stirring occasionally.
Cut up silverbeet leaves and add to the pot. Put the lid on. Steam for 15-20 minutes, stirring occasionally.
Grate nutmeg onto a baking dish.
Crumble goat cheese in a bowl and mix in the garlic and some olive oil.
Mix the yoghurt with the flour.

Put the silverbeet into the baking dish. Spread the yoghurt evenly on top. Spread the goat cheese on top of the yoghurt.
Bake for 40 minutes until the cheese starts to colour.

Serve with steamed potatoes and a green salad.

Siverbeet with feta and pine nuts

get
1 large bunch of silverbeet (chard, perpetual spinach)
1 large red onion
4 tbsp olive oil
goats milk feta
1 cup of pine nuts
All organic

do
Heat olive oil in a large lidded pan.
Peel and chop the onion. Fry in the oil for 10 minutes.
Meanwhile clean the silver beet and dry it. Separate main stems from green leaves.(The stems can be white, red or yellow). Chop the stems and mix into the onion. Fry for a further 5 minutes. Shred the leaves and add to the pot. Simmer with the lid on for another 10 to 15 minutes. The silverbeet should be soft and wilted and change to a dark green colour. Any liquid should have disappeared.

Roast pine nuts in a dry pan.

Serve with feta cubes and sprinkle with pine nuts.

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