• 500 g (1 lb 2 oz) silverbeet (swiss chard)
• 500 g (1 lb 2 oz) english spinach
• 500 g (1 lb 2 oz) chicory (witlof)
• 3–4 tablespoons olive oil
• 1 small celery stalk, trimmed and chopped
• 2 garlic cloves, chopped

Bring a large saucepan of salted water to the boil. Wash and trim the silverbeet, spinach and chicory and cook them for a few minutes in the boiling water. If they don’t all fit, cook them in batches. Drain well and, when cooled slightly, chop them up.

Heat the oil in a large frying pan over low heat and sauté the celery until it has softened. Add the garlic and, when you can smell it, add all the greens and a little salt and pepper if necessary. Sauté for a few minutes, mixing well so that all the flavours mingle nicely. Serve hot or at room temperature.