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Sautéed Silverbeet

Sautéed silverbeet is one of the easiest yet most delicious ways of preparing silverbeet. A cost-effective alternative to kale and spinach, silverbeet which is also known as Swiss chard packs a punch with extra nutrients and flavor. Garlic, lemon zest, and chili add extra spice to silverbeet’s earthy flavor and tender texture.

Sautéed silverbeet in a cast iron skillet on a wooden board next to silverbeet stems.
Table of contents

For more delicious side dishes, check out the following recipes:

Why you’ll love this recipe

  • Quick and easy
  • Flavor it to suit your taste
  • Excellent substitute for spinach and kale

Ingredients

  • Silverbeet – This recipe uses eight 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 garlic powder if needed.
  • Seasoning – Season the sautéed silverbeet with salt and freshly ground pepper to taste. You can also add a pinch of red pepper flakes for some heat or nutmeg for warmth.
  • 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 sautéed silverbeet.

How to make sautéed silverbeet

  1. Prepare the silverbeet by washing and drying it. Remove any tough stalks and chop them into small pieces.
  2. Heat the olive oil in a pan over medium heat and add the garlic and silverbeet.
  3. Sauté the leaves for 3-5 minutes until softened. Season to taste with salt, pepper, chili flakes, and lemon zest. Add some butter for some extra richness.

Tips

  • Don’t overcook the silverbeet leaves and garlic or they will taste bitter.
  • Don’t overcrowd the pan: To ensure even cooking and prevent the silverbeet from becoming mushy, avoid overcrowding the pan.

Variations

Here are some seasoning options to enhance the flavor of sautéed silverbeet:

  1. Balsamic vinegar: Drizzle a small amount of balsamic vinegar over the cooked silverbeet just before serving to add a tangy sweetness.
  2. Toasted pine nuts: Toasted pine nuts provide a nutty crunch and complement the silverbeet’s earthy taste.
  3. Parmesan cheese: Sprinkle grated parmesan or pecorino cheese on top of the sautéed silverbeet for a savory umami kick.
  4. Sesame oil and soy sauce: For an Asian-inspired twist, drizzle a little sesame oil and a splash of soy sauce during cooking.
  5. Fresh herbs: Chopped fresh herbs like parsley, or thyme can add a burst of freshness and aroma.
  6. Onion or shallots: Sauté some finely chopped onion or shallots with the garlic to add depth to the dish.
  7. Nutmeg: A pinch of freshly grated nutmeg can enhance the silverbeet’s natural sweetness and earthiness.
  8. Cinnamon: Cinnamon’s slightly sweet and spicy notes can complement the earthy taste of silverbeet and add warmth and depth of flavor.

FAQ

Can you eat silverbeet stems?

Silverbeet stalks 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.

Can you reheat sautéed silverbeet?

Yes, you can reheat sautéed silverbeet gently on the stovetop or microwave but freshly sautéed silverbeet tastes best.

Sautéed silverbeet in a cast iron skillet on a wooden board next to silverbeet stems.

Sautéed Silverbeet

Caro Jensen
Sautéed silverbeet leaves are a cost-effective alternative to kale and spinach, adding extra nutrients and flavor to your meal.
5 from 1 vote
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Course Side Dish
Cuisine British
Servings 4 servings
Calories 47 kcal

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

Check out the cream-colored box in the article for more tips on how to make sautéed silverbeet.

Nutrition

Calories: 47kcalCarbohydrates: 3gProtein: 1gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 3gSodium: 307mgPotassium: 291mgFiber: 1gSugar: 1gVitamin A: 4625IUVitamin C: 23mgCalcium: 41mgIron: 1mg
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