Creamy braised greens

• servings: 4

Ingredients

3 tbsp olive oil

1 brown onion sliced

3 cloves garlic, sliced

½ bunch silverbeet leaves, sliced

½ bunch kale, sliced

Salt, pepper

1 x 400g cooked white beans, rinsed

250ml cream

Medium block parmesan cheese

¼ loaf day or two old sourdough, torn

2 tbsp pesto

2 cup cheddar cheese

Directions

Place a large frying-pan over a medium/high heat, add the olive oil, onion, garlic, and good pinch of salt. Cook, stirring often, for 1 minute then add the silverbeet and kale and good pinch of salt.

Cover with a lid and cook for 3 minutes to wilt then remove the lid, give it a good stir then add the white beans, cream, and simmer for 3 minutes, stirring throughout grate in approx. 1/3 cup parmesan and stir through to melt then pour this all into a baking dish.

Preheat an oven to 190C.

Blend the torn sourdough into breadcrumbs, transfer to a bowl and mix through the pesto and splash of olive oil.

Scatter the cheese over the tray and followed by the breadcrumbs then a good helping parmesan.

Bake for 25-30 minutes until golden and bubbling.