date:Jul 10, 2014
tear leaves and place into saucepan. Cover and cook over medium-low heat, shaking pan and turning silverbeet with tongs occasionally, for 2-3 minutes or until wilted. Set aside for 5 minutes or until cool enough to handle. Use your hands to squeeze firmly to remove excess liquid. Finely chop.
2. Heat 2 teaspoons of the oil in a small saucepan over medium-low heat. Add the green shallots and cook, stirring, for 1 minute or until soft. Add the garlic and cook, stirring, for a further 30 seconds o