Sauteed silverbeet with ham hock and cranberry and silverbeet stem pickle

Ingredients

• Prep 20 min
• Cook 25 min
• Serves 4-6 as a side
• 400 g rainbow chard (or swiss chard) leaves and stalks separated
• 100 ml apple cider vinegar
• 30 ml honey
• Salt and pepper
• 50 g dried cranberries
• 50 ml olive oil
• 2 onions, peeled and thinly sliced
• 4 garlic cloves peeled and thinly sliced
• 50 g coriander 10g leaves picked the rest roughly chopped
• 200 g ready-cooked ham hock torn into chunky pieces
• 2 1/2 tsp cumin seeds
• 1 tbsp black mustard seeds