I learnt this method to cook my silver beet or swiss chard, (depending on where you come from) whilst working at the River Café and it was a revelation.  It took this winter staple to another level, who would of thought with a few simple techniques and a sliver or two of garlic that this would bring silver beet back to life!

Serves 4

1 bunch of silver beet

3 cloves garlic, sliced thinly

Pinch chilli flakes (optional)

Salt and freshly ground pepper

Olive oil

Method

Bring a large pot of salted water to the boil.

Separate the green leaves from the stalk of the silver beet by either running a knife along outline of stalk or hold the stalk close to the green and slide your hand down the stalk and it should pull the leaves off easily. Put the stalks in one pile and the leaves in another as they take different times to cook.

When the water has come to the boil add the stalks and cook for a couple of minutes before adding the leaves.  Continue to cook for a further 2 minutes or until tender.

Whilst the silver beet is cooking place a clean tea towel onto a tray and set aside.  Once the silver beet is cooked carefully drain and place the stalks and leaves flat onto tray to cool and drain.  This may seem an odd way to do this them but it works brilliantly.

Heat a large fry pan over a medium heat and add a couple of generous glugs of olive oil, add the garlic slivers and allow these to turn a light golden colour and you will notice a wonderful nutty smells, add a pinch of chilli flakes if using and add the silver beet and cook quickly so that everything is nicely coated in the fragrant oil and the sliver beet has got a lovely saute look. Serve immediately!