Creamed Silverbeet

(serves 2)

So this is a cool new vegetable that i'm experimenting with: Silverbeet. It's apparently often mistaken for spinach, i confess that's what i thought it was too (until i read the label)! It's got a tougher texture and a slightly 'earthy' taste, not as absorbent as spinach ~ but i like it! I wanted to try this partly because it was on special, and partly because of this super tasty spinach/silverbeet dish that we had in Kenya ~ i couldn't stop getting seconds of spinach at a buffet! Bizarre! This is my first attempt, it wasn't too bad, probably not quite the same as i added a bit of a lemon-y touch to it, but i like it.


Prep time: 5 min
Cooking time: 15 min


Ingredients:
10g butter
2 cloves garlic
1 bunch silverbeet
1 shallot stick (or 1 brown onion might be better)
rind of 1 lemon
juice of 1/4 lemon
1 tsp sugar
50-100mL of cream
Salt and pepper
Olive oil


Method:
1. Wash and finely chop the silverbeet into thin strips.
2. Finely dice the garlic.
3. Heat a large pan with the butter, some olive oil and brown the garlic and onion (or shallot).
4. Add in the silverbeet and cook over medium heat until it withers slightly. 
5. Add in the lemon rind, lemon juice and sugar. Continue to cook for 1-2 minutes. Add in the cream and toss.
6. Salt and pepper to taste.