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Sautéed Silverbeet
Caro Jensen
Sautéed silverbeet leaves are a cost-effective alternative to kale and spinach, adding extra nutrients and flavor to your meal.
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Prep Time
5
minutes
mins
Cook Time
5
minutes
mins
Total Time
10
minutes
mins
Course
Side Dish
Cuisine
British
Servings
4
servings
Calories
47
kcal
Ingredients
US Customary
Metric
1x
2x
3x
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:
47
kcal
Carbohydrates:
3
g
Protein:
1
g
Fat:
4
g
Saturated Fat:
1
g
Polyunsaturated Fat:
0.4
g
Monounsaturated Fat:
3
g
Sodium:
307
mg
Potassium:
291
mg
Fiber:
1
g
Sugar:
1
g
Vitamin A:
4625
IU
Vitamin C:
23
mg
Calcium:
41
mg
Iron:
1
mg
Keyword
easy, quick
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