Instructions: Wash silverbeet and drain. Cut off discolored ends of stems and discard, then cut off stems and save. In a 5- to 6-quart pan, bring about 4 inches of water to boil on high heat. Add stems and cook until tender when pierced, about 5 minutes. Lift from water and set aside. Push half the leaves at a time down into the water. Cook just until limp, about 3 minutes. Then lift out and drain.

Set aside 12 of best leaves. Coarsely chop remaining leaves and stems and divide into 12 portions. Place a portion of chopped silverbeet on each leaf. Wrap leaf around the filling to enclose it, forming a ball.

Serve at room temperature (if made ahead, cover and chill). Drizzle with olive oil blended with lemon juice; season to taste with salt and pepper.

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