Serves 4 - only cooking for 1 or 2, use leftovers for lunch & dinner the next day!
4 big handfuls of silverbeet (chard) - Approx 6 large leaves
1 bunch of fresh flat leave parsley, roughly chopped
2 bunches of fresh dill, roughly chopped
1 tbsp extra virgin olive oil
2 small leeks or one large, finely sliced
2 large garlic cloves, thinly sliced
Pinch of himilayan rock salt and pepper
Juice of 1/2 lemon
Heat the olive oil in a non stick pan and add the leek, garlic, parsley and thyme. Sauté until soft and the leek is slightly golden in colour
Thoroughly wash the leaves of the silberbeat and then roughly chop into small pieces (leaves and stems) and add to the pan. No need to dry the leaves.
Add the salt & pepper and sauté until everything is well combined and the spinach is soft (approx 5 minutes)
Finish with a squeeze of lemon and serve