Instructions: Preheat oven to 400 degrees. Bring several quarts of water to a boil in a large pot. Add silverbeet stems and salt to taste. Cook until stems are almost tender, about 10 minutes. Drain. Meanwhile, cook oil and garlic in a medium skillet over medium heat until
garlic is golden, about 2 minutes. Add tomatoes and simmer until sauce is almost dry, about 5 minutes. Stir in parsley and salt and pepper to taste.

Cover bottom of a lightly greased 8 inch-square baking dish with a single layer of silverbeet, cutting stems as necessary to make them fit. Spoon a little tomato sauce over silverbeet and sprinkle with a little cheese. Repeat this process two more times, alternating direction of stems for each layer and using remaining tomato sauce and cheese.

Bake until silverbeet is very tender and top layer is lightly browned, about 25 minutes. Remove pan from oven and let settle for 5 minutes. Cut into squares and serve.

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