How to make Garlic Silverbeet Saute

Start by preparing the silverbeet. Wash it carefully, tears the tender leaves away from the tough veins and stalks (you can save these for a soup or stir-fry). Roughly chop the leaves.

Heat the olive oil in a large sauté pan over medium heat. Remember a larger pan will help to spread the silverbeet evenly allowing them to wilt properly.

Once the oil is heated, add the finely chopped garlic and chili. Sauté until the garlic is golden, but be mindful not to burn it as it may bring a bitter taste.

Add the roughly chopped silverbeet and cook until wilted, usually around 5 minutes. It's important to turn the silverbeet leaves occasionally, so they cook evenly.

Season the silverbeet with salt and pepper as per your liking. Don't forget to taste as you go along.

Towards the end, drizzle lemon juice over the cooked silverbeet. It enhances the natural flavors of the silverbeet making it more delicious.

Serve the dish hot, sprinkle with some grated Parmesan if desired, providing an additional richness and depth of flavor which complements the silverbeet perfectly.