Braised Silverbeet

Writing this down reminds me of Michael Caton in The Castle.
"What do you call this love?"
"It's rissoles darling. Rissoles."

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But it's here for the days my brain is like custard and I need to stir it together without any thought.

~Braised Silverbeet~
3-4 large leaves silverbeet
1 garlic clove, crushed
slurp olive oil
1 scant teaspoon brown sugar
good pinch salt
large slurp of sweet balsamic vinegar or white balsamic condiment
chunk of butter, if you like

Wash and devein silverbeet. Finely chop the stems and leaves and keep seperated.

Heat a large heavy based pan on low, and saute garlic and silverbeet stems. When softened, add all the other ingredients and let it cook down until the silverbeet leaves are softened and the liquid is syrupy.

Serve as a side dish or eat a big pile on its own :) This amount serves 3 as a small side.