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sauteed silverbeet in a white serving dish

Sauteed Silverbeet with Feta

Robyn
This simple sautéed silverbeet recipe with garlic, herbs and feta is such an versatile and easy silverbeet / swiss chard recipe and can be served on toast, jacket potatoes, or as a side dish.
5 from 3 votes
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Prep Time 5 minutes
Cook Time 11 minutes
Total Time 16 minutes
Course Side Dish
Cuisine Greek, International
Servings 4 people
Calories 73 kcal

Equipment

  • 1 small saucepan
  • 1 non stick frying pan

Ingredients
  

  • 250g - 300g (9-10½ oz) silverbeet or swiss chard
  • ½ tablespoon olive oil
  • 2 cloves garlic, crushed
  • pinch ground nutmeg
  • 60g (2 oz) feta cheese
  • 1 tablespoon fresh dill, roughly chopped
  • 1 tablespoon fresh mint, roughly chopped
  • 1 tablespoons fresh parsley, roughly chopped
  • extra olive oil, to serve

Instructions
 

  • Prepare the silverbeet: cut the stalks from the leaves and cut the stalks in to 1 cm (⅓ inch) thick pieces. Cut the leaves into 2 cm (0.75 inch) thick slices.
  • Bring a small saucepan of water to the boil and add the stalks, simmer for 2-3 minutes then drain.
  • Heat the oil in a non stick frying pan and fry the leaves for 6-8 minutes over a medium heat, until beginning to soften.
  • Add the crushed garlic, the drained silverbeet stalks and a pinch of nutmeg, and cook for 2-3 minutes minutes, stirring every so often, until both the stems and leaves are tender.
  • Take the pan off the heat and crumble in the feta and add the chopped dill, mint and parsley.
  • Stir lightly to keep the feta in small pieces.
  • Enjoy warm or cold. I don't recommend reheating this dish.

Notes

Silverbeet – you can use swiss chard in this recipe instead if you prefer. I sow a mixture of rainbow chard, chard, and silverbeet in the veggie patch and so often use a mixture of them all (as in these photos).
Garlic – you can use 2 spring onions instead of fresh garlic.
Feta – Greek feta or Danish feta both work in this recipe.
Fresh herbs – fresh dill, flat leaf parlsey or curly parsley (see here for parsley substitutes) and mint.
Olive oil – use the best olive oil you can (especially the drizzle at the end).
Take care not to overcook the silverbeet as it can become bitter. It is ready when it feels tender.
Sprinkle over the feta and herbs once the pan is off the heat. You want to warm them through but not cook them.
Drizzle with extra olive oil just before serving for the most delicious dish – that extra olive oil really makes a difference!

Nutrition

Calories: 73kcalCarbohydrates: 4gProtein: 4gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gCholesterol: 13mgSodium: 332mgPotassium: 313mgFiber: 1gSugar: 1gVitamin A: 4795IUVitamin C: 25mgCalcium: 120mgIron: 2mg
Keyword Sauteed silverbeet, silverbeet recipe

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