Instructions: Cut Silverbeet leaves crosswise into 3/4-inch pieces and the stems into 1/2-inch pieces. Heat 1 1/2 tablespoons olive oil in large skillet over medium heat. Add onion and 1 clove garlic, pinch red pepper flakes, and salt and pepper to taste. Saute until translucent, about 3 to 5 minutes. Add stems and cook 3 to 5 minutes, covered. Add leaves in layers, seasoning each layer with salt. Cover and cook stirring occasionally until wilted and tender, about 5 to 6 minutes. Toss in parsley and cilantro and serve garnished with mint and lemon wedges.

Makes 2 servings.

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