Step 1 Wash the silverbeet, then remove the leaves from the stems and set the stems aside. Step 2 Put the leaves in a large bowl and cover with boiling water, making sure the leaves are submerged. Allow to sit for 5-10 minutes. Step 3 Very thinly slice the silverbeet stems, onion and celery stalk. Step 4 Heat the olive oil in a large frying pan over medium heat, add the sliced vegetables and salt, and sauté for 10 minutes, until the silverbeet stems are starting to soften. Step 5 Add the crushed garlic cloves, finely diced preserved lemon, ground allspice and ground cumin, and sauté for another 3-5 minutes. Step 6 Once everything is soft, sweet and delicious, turn off the heat. Step 7 Drain the silverbeet leaves and use your hands to squeeze out as much moisture as possible. Step 8 Finely chop the leaves and add them to the mixture in the pan along with the chopped parsley. Step 9 Mix well to make sure everything is combined and the leaves are well coated. Taste and add more seasoning if needed. Step 10 Use straight away or store in an airtight container in the fridge for 4 days.
