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+ servings
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
Keyword easy, quick
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