This simple sautéed silverbeet recipe with garlic, fresh herbs and feta is such a delicious dish we have been making it most days for the past weeks as the silverbeet rapidly grows in the veggie patch. Delicious on toast, or served as a side dish, this is a wonderful way to eat silverbeet or swiss chard.
This sauteed silverbeet recipe takes inspiration from my Greek style silverbeet and feta pie with fillo pastry. I love the combination of flavours, but don’t always have pastry to hand. This is where this recipe comes in handy!
Why we love this recipe
- It’s a quick and easy recipe – on the table in under 20 minutes, whip it up for a last minute lunch or serve on the side of vegetarian, meat and fish dishes.
- Both the silverbeet stalks and silverbeet leaves are used in this pan fried silverbeet recipe, meaning nothing goes to waste.
- Blanching the stalks for a couple of minutes before they are added to the frying pan with the leaves means both the stalks and leaves are beautifully cooked.
- This Greek style silverbeet is vegetarian and gluten free.
- This silverbeet recipe is delicious served warm or cold, and leftovers are a great addition to salad bowls and work lunchboxes.
Ingredients notes and substitutions
- 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 for the drizzle at the end.
How to make this recipe
- Prepare the silverbeet: cut the stalks from the leaves and cut the stalks into pieces.
- Bring a small saucepan of water to the boil and add the chopped stalks, simmer for a couple of minutes then drain.
- Cut the leaves into thick slices.
- Heat the olive oil in a medium to large frying pan and add the chopped silverbeet leaves and cook until they are tender.
- Add the drained cooked silverbeet stalks – don’t worry if a little water comes with them – the crushed garlic, a pinch of nutmeg and stir. Cook until both the leaves and stalks are tender.
- Chop the herbs finely and sprinkle over the silverbeet with the feta.
- Serve straight away or cool then store in the fridge.
Yes you can eat the stalks! Chop them finely before adding to your dish and keep in mind they take a few minutes longer to cook than the silverbeet leaves.
Silverbeet and spinach are similar, although silverbeet has an earthier taste than spinach, and it’s leaves aren’t as delicate as spinach.
My recipe tips
- 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!
- This sautéed silverbeet recipe will keep in the fridge, covered for up to 2 days.
- Freeze: I do not recommend freezing this dish
- Pile on top of toasted sourdough or toast.
- Stir through pasta.
- As a side dish to baked chicken, fish, or grilled lamb.
- Top with a poached or fried egg.
- Vegan Greek silverbeet – use a vegan feta cheese or leave feta out altogether and season with salt.
- Goats cheese – you can use a crumbly goats cheese in place of the feta.
Ideas for leftover ingredients
- Feta – Greek salad, orange and feta salad, beetroot and feta salad.
- Mint – this cold cucumber soup,
- Parsley – Malfouf salad (a cabbage salad which also uses fresh mint), feta herb platter (which uses all fresh herbs and feta cheese)
- Dill – Haydari (which also uses feta cheese and fresh mint), cucumber yogurt dip, dill pesto
- Silverbeet – try these silverbeet recipes: Japanese style silverbeet, Italian silverbeet pie, or Spanish style chickpeas and silverbeet.
More easy vegetable sides
Sauteed Silverbeet with Feta
- 1 small saucepan
- 1 non stick frying pan
- 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
- 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.