Garlicky Sautéed Silverbeet with Lemon
The quickest, most versatile silverbeet preparation. Works as a side for almost any meal; add chilli flakes if you like heat.
Ingredients
- 500 g silverbeet (about 1 large bunch)
- 3 garlic cloves, thinly sliced
- 2 tbsp olive oil
- Juice of half a lemon
- Salt and black pepper
- Pinch of chilli flakes (optional)
Method
- 1Separate the stems from the leaves. Slice stems into 2 cm pieces; roughly chop the leaves.
- 2Heat olive oil in a large pan over medium heat. Add garlic and cook, stirring, for 1 minute until fragrant.
- 3Add the stems and cook for 3–4 minutes until starting to soften.
- 4Add the leaves and toss to combine. Cook for 1–2 minutes until just wilted.
- 5Remove from heat, squeeze over lemon juice, season with salt and pepper. Serve immediately.