Step 1
Thinly slice the stems from a bunch of silverbeet, along with 1 small onion.
Step 2
Heat 2½ tablespoons olive oil in a frying pan over medium low heat and sauté the sliced vegetables with 1/2 teaspoon salt for 10 minutes or until the silverbeet stems are starting to soften.
Step 3
Add 2 minced garlic cloves, the zest and juice of 1 lemon, 1 teaspoon crushed fennel seeds, 1 teaspoon sumac and ½ teaspoon chilli flakes and sauté for another 5-7 minutes.
Step 4
Once everything is soft and sweet, turn off the heat and stir through 3-4 tablespoons yoghurt and a large handful of finely chopped dill or parsley.
Step 5
Season with salt and pepper if needed and serve warm.
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