Sautéed Silverbeet (Swiss Chard)
You’ve got a bunch of silverbeet, aka Swiss chard, but you’re not sure of how to prepare it? Sautéed silverbeet is one of the easiest and most delicious ways of cooking the dark leafy vegetable. I like to slowly sauté the tender leaves with fresh garlic, lemon zest, and chili to create a delicious and vibrant dark leafy side.
While kale and spinach are popular leafy greens, silverbeet (Swiss chard) remains somewhat of an underdog. In this recipe I show you how you can easily infuse well-rounded flavors to the tender stems and make it a versatile and easy side that works with a variety of dishes and cuisines.
Don’t discard the stems! Silverbeet stalks are delicious too and can be prepared similarly to asparagus or celery. They’re in fact considered a delicacy in French cuisine so make sure you give them a try.
For more easy side dishes, check out my stewed potatoes, creamy swede mash, and sauerkraut casserole.
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Sautéed Silverbeet
Ingredients
- 1 bunch silverbeet about 8 large leaves
- 1 tbsp olive oil extra virgin
- 1 clove garlic minced
- 1/4 tsp salt
- 1/8 tsp ground pepper
- 1/4 tsp chili flakes
- 1 tsp lemon zest
Instructions
- Wash 1 bunch silverbeet leaves thoroughly and remove any tough stalks. Chop the leaves into small pieces.1 bunch silverbeet
- Heat 1 tbsp olive oil in a pan or wok over medium heat. Add 1 clove garlic (minced) and the silverbeet.1 tbsp olive oil, 1 clove garlic
- Sauté the leaves for 3-5 minutes until the leaves are wilted and the garlic is translucent.
- Season with 1/4 tsp salt and 1/8 tsp ground pepper to taste, 1/4 tsp chili flakes, and 1 tsp lemon zest. Serve immediately.1/4 tsp salt, 1/8 tsp ground pepper, 1/4 tsp chili flakes, 1 tsp lemon zest
Notes
Nutrition
Ingredients and substitutions
- Silverbeet – This recipe uses 8 large leaves of silverbeet.
- Olive oil – The silverbeet is sautéed in extra virgin olive oil. You can use other mild oils as well.
- Garlic – You need one minced garlic clove for this recipe. Substitute it with 1/4 tsp of garlic powder if needed.
- Chili – Red pepper flakes add a touch of heat and complexity to this side dish.
- Lemon – Fresh lemon zest brings a fresh and vibrant flavor to the earthy silverbeet.
- Butter – A knob of butter adds extra richness and finishes the Swiss chard.
5 delicious silverbeet flavor variations
- Toasted pine nuts: Toasted pine nuts provide a nutty crunch and complement the silverbeet’s earthy taste.
- Parmesan cheese: Sprinkle grated parmesan or pecorino cheese on top of the sautéed silverbeet for a savory umami kick.
- Sesame oil and soy sauce: For an Asian-inspired twist, drizzle a little sesame oil and a splash of soy sauce during cooking.
- Fresh herbs: Chopped fresh herbs like parsley, or thyme can add a burst of freshness and aroma.
- Onions: Sauté some finely chopped red onion, shallots, or green onions with the garlic to add depth to the dish.
