Instructions: Bring 4 quarts water to a boil in a large pot. Add 2 teaspoons salt and silverbeet leaves. Cook just until silverbeet is tender, about 2 minutes. With a slotted spoon, carefully transfer silverbeet to a clean kitchen towel. Lay silverbeet flat and blot dry.

Cool completely.

Add rice to pot with boiling water, and cook, stirring occasionally, until rice is tender, about 15 minutes. While rice is cooking, whisk egg yolk, cheese, lemon zest and lemon juice together in a small bowl. When rice is tender, drain and return to pot. Stir in egg mixture until rice is evenly coated. Add 1 tablespoon butter, cover pot, and set aside for 1 minute. Stir to distribute melted butter and add salt to taste. Cool rice mixture for several minutes.

Place 1/3 cup rice mixture in center of each silverbeet leaf. Fold edges over to seal in rice and make neat bundles.

Heat remaining 3 tablespoons butter and sage in a large skillet over medium heat. When sage leaves are lightly crisped, use a fork to transfer them to a small plate. Add silverbeet bundles to empty pan, seam side down, and saute, turning once, until lightly browned, about 4 minutes. Transfer silverbeet bundles to a serving platter, and garnish with fried sage leaves. Serve immediately.

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