4 bunchesbeetroot leaves with stalks20 gmbutter1garlic clove, finely chopped400 mlpouring cream60 gmfinely grated parmesan, plus extra to serve
Preheat oven to 220C. Cook beetroot leaves in boiling salted water until al dente (1-2 minutes). Drain, then refresh, drain well, squeezing excess moisture from leaves, finely chop, set aside.
Heat butter in a saucepan over high heat, add garlic and cook until tender (1-2 minutes). Add cream, cook over medium-high heat until thickened (4-6 minutes). Add beetroot leaves, stir to combine, scatter with parmesan, transfer to an ovenproof dish and bake until golden and bubbly (10 minutes). Serve hot scattered with extra parmesan.