1 kg silverbeet

1 litre water

1 TBsp salt

1/4 cup vegetable oil

2 cloves garlic chopped finely

1 tsp ground cumin

1 tsp sweet paprika

2 TBsp lemon juice

Wash the silverbeet well, trim & string the stems. Cut the stems & leaves into small pieces. Combine water, salt & silverbeet (stems & leaves) into a large saucepan. Bring to the boil then simmer gently for about 30 minutes, drain & cool. In a meduim frypan combine oil, garlic, spices & lemon juice, the add the cooked silverbeet. Simmer over a low heat for about 15 minutes, stirring occassionally. Transfer silverbeet to a serving dish and allow it to cool completely before serving.

Not suited for freezing or microwave.