Start by cutting the big stems and cutting them in 5cm length pieces. Keep aside separate from the leaves.

Place a large pot or casserole filled with water on high heat. When it heats up add the stems and cook for 5’. Remove and place into a bowl filled with ice cold water to stop the cooking.

In the same pot add the leaves and allow to soften and wilt. Make sure that they are submerged in the water and cook for 3-4’. Remove from the pot and place into a coriander to drain.

Serve while pouring the vinegar, lemon juice and oil, while seasoning with the salt and pepper

Then drop in the cut leaves, toss well, cover with a lid and allow to soften and wilt for 3’. Uncover, pour the balsamic vinegar and toss for a minute more.

Remove from the heat and place in a bowl to serve.