Instructions: *This recipe may be followed for collard greens, trunip or mustard greens, beet tops; spinach and broccoli rabe.

Trim silverbeet of any damaged leaves and tough stems. Wash well to remove all sand. In a large saucepan, bring to a boil about 1/2 inch of water and drop in the silverbeet leaves. Return to a boil, cover and cook 2 to 3 minutes until leaves are tender. Add salt and remove from heat. Drain, reserving 1/4 cup of cooking liquid. Add oil to the reserved liquid and pour disired amount over the silverbeet before serving. Serve each portion with a lemon wedge and sesame seeds. Food Easy Daibetes Cuisine by Betty Marks

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