This recipe for sautéed five coloured silverbeet is one of the most popular dishes in my Green up my Kitchen Workshops. I am always surprised that people love it so much. Not because I don’t think this is a delicious vegetable, but simply because it is so easy! A little butter and garlic make it more acceptable to dedicated carnivores than traditional spinach. The five-coloured version makes it easy to rebrand as a “rainbow” dish for kids who need that kind of encouragement.
This is also an easy vegetable to grow. If you have five coloured silverbeet (also called Rainbow Chard) in the garden, you always have a healthy ‘fast-food’ option at hand. This recipe is great by itself, but with the addition of poached or soft boiled eggs it is sublime.
Sautéed Five Coloured Silverbeet with Feta
1 large bunch of Five Colour Silverbeet
1 clove garlic
1 tablespoon butter
A glug of Olive Oil
1 nutmeg seed
Crumbled feta to serve
- Cut off Silverbeet stems and chop finely
- Chop leaves (horizontally) into ribbons about 5 cm thick
- Peel onion, cut in half, then cut into slivers
- Chop garlic clove finely
- In the frying pan, melt half the butter with a glug of olive oil over a medium heat.
- Gently cook onion until fragrant and soft.
- Add garlic and cook for a little longer.
- Add silverbeet leaves and push around in pan until wilted.
- When soft add remaining butter and grate a little nutmeg over the top.
- Serve with feta crumbled over the top.
Make this Recipe go Further
- Omit the second addition of butter, and serve poached eggs over the top for a healthy breakfast.
- Or beat together 6 eggs and pour over the top. Bake until cooked through and you have a frittata. Again omit the second round of butter.