Sautéed Rainbow Silverbeet
Swiss chard is like a cross between spinach and kale—not as soft and tender as spinach, and not as tough as kale. This veggie is best served sauteed, with a bit of oil & butter. It can be boiled, and served cold as a salad. Just drizzle some olive oil & lemon over the top, and voila!
Chard (also thought of as a superfood), is in the same family as beetroot, spinach, and quinoa.
- 1 large bunch of fresh Swiss chard
- 2 tablespoons of olive oil
- 1 clove garlic, sliced
- Salt & Pepper
- Butter for serving
- Rinse the Swiss chard leaves thoroughly. Tear away the thick stalks from the leaves.
- Cut the stalk pieces into 2cm pieces. Tear the leaves into big strips. Keep the stalks and leaves separate.
- Heat the oil in a pan on medium high heat. Add the garlic and cook for about 30 seconds, or until the garlic is fragrant.
- Add the chard stalks. Lower the heat to low, cover and cook for 3 to 4 minutes.
- Add the chopped chard leaves, toss with the oil and garlic in the pan and season with salt & pepper. Cover and cook for 3 to 4 more minutes. Make sure you keep turning in the pan to prevent them from sticking!
- Remove a piece and taste it, if it still needs a bit more cooking, turn it over again and cook a few more minutes.
- Throw in a knob of butter just at the end and serve immediately.