Instructions: Trim stem ends of silverbeet. Thinly slice stems crosswise up to base of leaves; set slices aside. Reserve a few whole leaves to line serving dish; coarsely chop remining leaves.

In a 6 to 8 quart pan over medium-high heat, stir oil, garlic and anchovies until garlic is slightly softened, about 2 minutes. Add silverbeet stems; stir until softened, about 2 minutes. Stir in chopped leaves (part at a time if pan if full), cover, and cook until wilted, about 4 minutes. Mix in vinegar; season to taste with salt & pepper.

Garnish a serving dish with reserved silverbeet leaves; spoon greens along side.

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