Instructions: Combine the oil and zest in a saucepan. Cook over low heat 10 minutes. Dont allow to simmer. Remove from the heat and leave for 30 minutes. Strain out the zest.

Strip the leafy green parts of the silverbeet from the stems and remove any damaged leaves. Set the stems aside for another use.

Blanch the silverbeet in boiling, lightly salted water. Cook until the silverbeet is al dente, with no trace of metallic rawness, usually about 1 minute.

Lift the leaves from the water and place in ice water. Drain and layer between towels to dry.

Place the silverbeet in a 3-quart saucepan or 12-inch skillet. Drizzle with 3 to 4 tablespoons of the lemon oil and set over medium-low heat. Stir and fold until the silverbeet is warm and coated with lemon oil. Salt to taste. Serve hot, warm or cold.

This recipe yields 4 servings.

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