Ingredients:

• Silverbeet or other greens such as spinach or horta, well washed to remove absolutely all grit
• Olive oil
• Lemon
• Salt and freshly ground pepper

If using silverbeet, cut the green leaves away from the white stem. These can be cooked separately until tender and added to the dish if desired.

Cook leaves until tender – a large bunch of silverbeet cooks down a lot, so use a couple of bunches for a more generous quantity. Drain and squeeze out excess moisture. Pour over a generous amount of oil while still hot. Add salt and pepper. Serve with a lemon wedge. The lemon is squeezed on just before eating as it discolours the green if put on earlier.