Sautéed Silverbeet

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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.

For more delicious side dishes, check out my stewed potatoes, creamy swede mash, and insalata mista.

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

Prepare the silverbeet by washing and drying it. Remove any tough stalks and chop them into small pieces.
Heat the olive oil in a pan over medium heat and add the garlic and silverbeet.
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:

Balsamic vinegar: Drizzle a small amount of balsamic vinegar over the cooked silverbeet just before serving to add a tangy sweetness.
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.
Onion or shallots: Sauté some finely chopped onion or shallots with the garlic to add depth to the dish.
Nutmeg: A pinch of freshly grated nutmeg can enhance the silverbeet’s natural sweetness and earthiness.
Cinnamon: Cinnamon’s slightly sweet and spicy notes can complement the earthy taste of silverbeet and add warmth and depth of flavor.

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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.

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