What to do with silverbeet (besides boiling it!)

If your only experience with silverbeet and red chard involves a soggy, unappealing grey-ish pile on your plate, you’re not alone. For years, they've been boiled into submission and served as something to “just get through.”

But silverbeet (and chard - I mean, they're pretty much the same thing) deserves better - and so do you!

This leafy green is incredibly versatile, budget-friendly, and packed with nutrients. The trick is how you cook it: done right, silverbeet can be rich, flavorful, and something you actually go in for seconds.

Here are five simple, delicious ways to use silverbeet - no boiling required.

Sauté with Garlic and Lemon.

Combined with the strong flavour of garlic and the tang of lemon (to distract from silverbeet’s mildly bitter tone) - if you were going to cook silverbeet (and chard!) any way, it should be this. Heat olive oil in a pan, add sliced garlic, then toss in chopped silverbeet (separate stems and leaves - stems go in first). Cook until wilted, then finish with a squeeze of lemon juice and a pinch of salt.

Stir Fried.

Silverbeet and chard work wonderfully in a stir fry - they're like spinach, but heartier. The trick is to slice the stems thinly, so that they cook quickly: fry garlic and any other veggies (carrot, cauliflower, capsicum, daikon, etc). Throw in the chopped silverbeet/ chard toward the end with soy sauce, ginger and your protein of choice.

Blend into pesto.

No basil? No problem! Blend silverbeet leaves with garlic, nuts (or seeds), olive oil, lemon juice and parmesan for a vibrant, budget-friendly pesto. While it doesn't have the typical notes of basil, it's a pretty good (and pretty cheap) substitute.

Toss it Through Pasta.

With their delightfully earthy flavours, silverbeet and chard pair perfectly with creamy or tomato-based sauces. Stir wilted silverbeet through pasta with garlic, chilli flakes, and a splash of cream or olive oil. Toss in sautéed mushrooms and finish with a sprinkle of parmesan and violá! Dinner done and dusted!

Use in Omelettes or Frittatas.

An easy way to upgrade your breakfast or lazy (that is to say, quick and simple) dinner. Cook silverbeet first (sautéeing, NOT boiling, of course), then fold it into eggs with cheese and herbs. It adds color, texture, and nutrients without overpowering the dish - the perfect way to eat your greens without needing to plug your nose!