Sautéed Silverbeet
Sautéed silverbeet leaves are a cost-effective alternative to kale and spinach, adding extra nutrients and flavor to your meal.
Servings: 4 servings
Calories: 47kcal
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
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.
Storage: You can reheat sautéed silverbeet gently on the stovetop or microwave but freshly sautéed silverbeet tastes best.
Nutrition
Calories: 47kcal | Carbohydrates: 3g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Sodium: 307mg | Potassium: 291mg | Fiber: 1g | Sugar: 1g | Vitamin A: 4625IU | Vitamin C: 23mg | Calcium: 41mg | Iron: 1mg
