Sautéed Rainbow Silverbeet (Rainbow Chard)
Rainbow silverbeet, also known as rainbow chard, is one of those vegetables that looks fancy but is ridiculously easy to cook. With its bright coloured stems and deep green leaves, it’s basically spinach’s tougher, more interesting cousin. It’s more sturdy than spinach, but softer and quicker to cook than kale, which makes it perfect for sautéing.
In New Zealand, we call it rainbow silverbeet, and it’s a staple winter green. The leaves cook down beautifully, and the stems soften and turn slightly sweet. It’s packed with fibre, iron, vitamin C and antioxidants, which means it’s not just pretty, it’s properly good for you too.
The best way to cook rainbow silverbeet is simply in a pan with olive oil, garlic, and a knob of butter at the end. It becomes tender, glossy, and full of flavour in under 10 minutes. Perfect as a side dish, on toast with eggs, or served alongside just about anything.
Ingredients
- 1 large bunch rainbow silverbeet (rainbow chard)
- 2 tablespoons olive oil
- 1 clove garlic, sliced
- Salt, to taste
- Freshly cracked black pepper
- 1 tablespoon butter
Method
- Rinse the rainbow silverbeet thoroughly. Separate the stalks from the leaves.
- Slice the stalks into 2cm pieces. Tear the leaves into large strips. Keep the stalks and leaves separate, as they cook at different speeds.
- Heat the olive oil in a large pan over medium heat. Add the garlic and cook for about 30 seconds, until fragrant.
- Add the chopped stalks and cook for 3–4 minutes, stirring occasionally, until they begin to soften.
- Add the leaves, season with salt and pepper, and toss everything together. Cook for another 3–4 minutes until the leaves are wilted and tender.
- Add the butter and stir through until melted and glossy. Serve immediately.
1 comment
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How delicious!
Helen on