WHY SUBSCRIBE? Click here to find out more info
Sautéed Rainbow Silverbeet

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
  1. Rinse the Swiss chard leaves thoroughly. Tear away the thick stalks from the leaves.
  2. Cut the stalk pieces into 2cm pieces. Tear the leaves into big strips. Keep the stalks and leaves separate.
  3. 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.
  4. Add the chard stalks. Lower the heat to low, cover and cook for 3 to 4 minutes.
  5. 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!
  6. Remove a piece and taste it, if it still needs a bit more cooking, turn it over again and cook a few more minutes.
  7. Throw in a knob of butter just at the end and serve immediately. 
  8. Voila!

1 comment

  • How delicious!

    Helen on

Leave a comment