Sautéed Silverbeet with Peas
A delightful side dish featuring vibrant sautéed silverbeet and peas, complemented by the creamy richness of fior di latte cheese.
Why You’ll Love Sautéed Silverbeet with Peas
Sautéed silverbeet with peas is a great side dish that seamlessly combines freshness and flavour.
The silverbeet, with its tender leaves and stems, adds a mild earthiness and delightful chewiness, while the peas contribute a burst of sweetness and a pop of vibrant green. The sautéing process enhances these vegetables’ natural flavours, creating a harmonious medley.
What elevates this dish to a gastronomic delight is the addition of fior di latte cheese. The creamy, mild taste of this cheese not only brings a luxurious texture to the ensemble but also serves as a perfect foil to the slightly bitter notes of the silverbeet. Also ever so delicious in our sugar snap pea salad.
The combination of the fior di latte with the sautéed vegetables transforms a simple side dish into a gourmet experience. Why should such a side dish only be reserved for special occasions?
What Is Silverbeet?
Silverbeet, also known as Swiss chard or chard, is a leafy green vegetable that belongs to the Chenopodioideae subfamily of the Amaranthaceae family. It’s closely related to beets and spinach.
The plant is characterised by its large, dark green leaves with thick, white, or colourful stalks that can range in colour from white to yellow to red, depending on the variety. The leaves are broad and have a slightly crinkled texture.
If you love this leafy vegetable, try our rainbow chard salad with freekeh and pistachio or purple kale salad with rainbow chard.
What Does Silverbeet Taste Like?
Silverbeet has a flavour profile that is often described as a milder and less bitter version of spinach.
The leaves of silverbeet have a slightly sweet and earthy taste, and the stems, which can be white, yellow, or red, depending on the variety, are crisp and mildly flavourful.
Unlike some other leafy greens, silverbeet’s taste is generally not as assertive, making it versatile and adaptable to various cooking methods and flavour pairings.
What Is a Good Way to Cook Silverbeet?
There are many ways to cook silverbeet but perhaps the most popular way is to sauté. Using your regular cooking oil or butter, it is easy enough to sauté both the leaves and stems with garlic.
Steaming silverbeet is another popular method of cooking which can be consumed as is or even used as a wrapping vessel for delicious and healthy wraps.
Blend in for soups, add to pies and tarts or even in delicious curries.
How Long to Cook Silverbeet?
For sautéing and steaming, the leaves will take anywhere from 3-5 minutes, depending on how al dente you would like it. Cooking the stem as well will require a couple of extra minutes.
Recipe Overview
Flavour/Texture: Together, the sautéed silverbeet, peas, and fior di latte offer a medley of textures—tender, crisp, and creamy—along with a flavour combination that marries the earthiness of the greens, the sweetness of the peas, and the richness of the cheese.
It is a dish that not only satisfies the palate with its diverse and complementary elements but also provides a visually appealing and nutritious addition to the dining experience.
Ease: A few elements are required to create this dish. The key is to ensure everything is well prepared for ease of the recipe.
Time: All up, it will take 20 minutes to make this delicious side dish.
Ingredients
These are the ingredients you need for sautéed silverbeet with peas:
Lemon: A subtle yet important part of the silverbeet side dish. Adds a subtle smoky citrus flavour, a lovely addition and pleasing to the eye.
Peas: Select nice big, plump fresh peas. Only requires a quick blanch in hot water to keep them nice and green and al dente.
Silverbeet: Just like spinach, they wilt significantly after cooking. Don’t worry if it looks like a massive bunch you can’t finish! They don’t amount to much. Look for sprightly leaves and unblemished stems.
Fior di Latte: Love this cheese! The mild flavour ensures none of the lovely flavours of silverbeet continue to take centre stage and yet provide a nice and creamy texture.
Dukkah: Provides crunch and saltiness.
Variations and Substitutions
Fior di latte replacement: If you can’t find fior di latte, the best substitute would be buffalo mozzarella. It is a worthy alternative as it is also rich, buttery and creamy but slightly tangier and sweeter at he same time.
Type of peas: Sometimes fresh peas in their pods can be tricky to find. Go ahead and use other varieties such as sugar snap peas or snow peas.
If the fresh variety is out of the question, frozen peas will provide a useful alternative. Make sure they are defrosted well and pat dry before adding to the vegetarian side dish.
Nut free alternative: The added crunch and saltiness of the dukkah helps to elevate the silverbeet side dish. For a nut free version, try making your own! Toast some coriander and cumin seeds together. Then toast some pumpkin and sunflower seeds separately. Add it all together in a food processor and blitz until coarse.
Then add some sesame seeds, pepper and a ton of salt (I like mine salty!). Sprinkle on top when done.
Instructions
Step by step instructions for how to make sautéed silverbeet with peas:
Slice the lemon into wheels and grill on a grill pan for a minute on each side or until you can see grill marks. Set aside.
Cut the ends off the peas and blanch in boiling water for 2 minutes. Remove, run under cold water. Shell 8 of those peas and open the pods of the other 8 to expose the peas. Set aside.
Chop garlic.
Remove leaves from the stem of the silverbeet and chop into large pieces.
In a frying pan, add avocado oil and fry garlic on medium heat. Add silverbeet, salt and pepper to taste and sauté for 3-5 minutes.
Place the sautéed silverbeet on a plate. Add some opened pods of peas and scatter the shelled peas on top.
Tuck some lemon wheels throughout the sautéed silverbeet.
Then tear Fior di Latte cheese around and sprinkle with dukkah to finish.
Serve immediately.
How to Make This Side Dish Perfectly [Expert Tips!]
Fresh and vibrant ingredients: Choose fresh, vibrant silverbeet and peas to ensure optimal flavour and texture. Look for silverbeet with crisp, green leaves and firm stems.
Proper preparation: Wash the silverbeet thoroughly to remove any dirt or grit. Chop the leaves into uniform pieces for even cooking.
Quick cooking for peas: Don’t over blanch the peas to retain their vibrant colour and crisp texture. Overcooking peas can result in a loss of colour and flavour as evident in our sesame avocado cucumber salad.
Mindful fior di latte addition: Add the fior di latte cheese just before serving. Allow it to melt slightly, stirring gently to incorporate. Be mindful not to overcook the cheese, as it can become overly stringy.
Serve immediately: Sautéed dishes are best enjoyed immediately after cooking. Serve the silverbeet with peas and fior di latte hot to savour the optimal texture and flavours.
Great Mains for This Side Dish
What to serve with sautéed silverbeet with peas? Try these delicious main dish recipes:
This silverbeet side dish deserves a superstar main dish to go with it. For our meat lovers out there, this tender and juicy pork loin roast recipe or smoked rack of lamb with herb paste would be excellent pairings.
If you’re after something a little lighter, try out this scallop linguine.
Frequently Asked Questions
In America, silverbeet is commonly known as “Swiss chard.” The term “Swiss” does not refer to its origin, but it is believed to have been used to differentiate it from French spinach varieties in the 19th century.
The English name for “silverbeet” is typically “Swiss chard.” While “silverbeet” is a commonly used term in some English-speaking regions, particularly in Australia and New Zealand.
“Swiss chard” is the more widely recognised name in the United States and other parts of the world. Both terms refer to the same leafy green vegetable.
Yes, the stems of silverbeet are edible and can be enjoyed as part of the vegetable. The stems are often thicker and firmer than the leaves, and they add a pleasant crunch and mild flavour to dishes.
In a large skillet or pan, melt the butter over medium heat. Add the chopped silverbeet stems to the pan and sauté for a few minutes until they start to soften. Then add the leaves. Season with salt and pepper.
Place the chopped silverbeet in a microwave-safe dish. You can add a tablespoon of water to create some steam, but it’s not necessary.
Cover the dish with a microwave-safe lid or microwave-safe plastic wrap, leaving a small vent for steam to escape. Microwave on high for 3-5 minutes, checking at 3 minutes to see if the silverbeet is tender.
Cooking times may vary depending on the microwave’s wattage and the quantity of silverbeet.
This is such a fantastic side dish to cook if you’re wanting to increase your consumption of green leafy vegetables.
The combination of fresh peas, creamy cheese and a dash of delectable dukkah sure makes for a side dish worth having over and over again!
More Sides Dishes for Lamb
FEED YOUR FOMO! For more sides and salads, subscribe to our newsletter or follow us on Facebook, Instagram, Pinterest and YouTube to get our latest updates.
Sautéed Silverbeet with Peas
Ingredients
- 1 lemon
- 16 peas, in the pod
- ½ tbsp garlic, chopped
- 1 bunch silverbeet, large
- 1 tbsp cooking oil, cooking
- salt, to taste
- pepper, to taste
- 1 Fior di latte
- 1 tsp dukkah
Click on the toggle below for conversion to US Cooking Units.
Instructions
- Slice the lemon into wheels and grill on a grill pan for a minute on each side or until you can see grill marks. Set aside.
- Cut the ends off the peas and blanch in boiling water for 2 minutes. Remove, run under cold water. Shell 8 of those peas and open the pods of the other 8 to expose the peas. Set aside.
- Chop garlic.
- Remove leaves from the stem of the silverbeet and chop into large pieces.
- In a frying pan, add avocado oil and fry garlic on medium heat. Add silverbeet, salt and pepper to taste and sauté for 3-5 minutes.
- Place the sautéed silverbeet on a plate. Add some opened pods of peas and scatter the shelled peas on top.
- Tuck some lemon wheels throughout the sautéed silverbeet.
- Then tear Fior di Latte cheese around and sprinkle with dukkah to finish.
- Serve immediately.
Notes
- If you can’t find fior di latte, the best substitute would be buffalo mozzarella. It is a worthy alternative as it is also rich, buttery and creamy but slightly tangier and sweeter at he same time.
- Sometimes fresh peas in their pods can be tricky to find. Go ahead and use other varieties such as sugar snap peas or snow peas. If the fresh variety is out of the question, frozen peas will provide a useful alternative. Make sure they are defrosted well and pat dry before adding to the vegetarian side dish.
- The added crunch and saltiness of the dukkah helps to elevate the silverbeet side dish. For a nut free version, try making your own! Toast some coriander and cumin seeds together. Then toast some pumpkin and sunflower seeds separately. Add it all together in a food processor and blitz until coarse. Then add some sesame seeds, pepper and a ton of salt (I like mine salty!). Sprinkle on top when done.
- Choose fresh, vibrant silverbeet and peas to ensure optimal flavour and texture. Look for silverbeet with crisp, green leaves and firm stems.
- Wash the silverbeet thoroughly to remove any dirt or grit. Chop the leaves into uniform pieces for even cooking.
- Don’t over blanch the peas to retain their vibrant colour and crisp texture. Overcooking peas can result in a loss of colour and flavour.
- Add the fior di latte cheese just before serving. Allow it to melt slightly, stirring gently to incorporate. Be mindful not to overcook the cheese, as it can become overly stringy.
- Sautéed dishes are best enjoyed immediately after cooking. Serve the silverbeet with peas and fior di latte hot to savour the optimal texture and flavours.
Nutrition
*Disclaimer: Nutritional information provided is an estimate only and generated by an online calculator.
Disclaimer: This site contains affiliate links to products. We may receive a commission for purchases made through these links at no additional cost to you.
This was sooo good! I’ve never had silverbeet before. I cant’ wait to make it again.
We love hearing our fans try new ingredients! Thanks!
Elegant, easy, and delicious! I would definitely make this again.
Thank you so much!
I never knew Swiss chard was also silverbeet. This was such an easy side dish–a great change up to our normal green veggie rotation.
We didn’t know silverbeet was Swiss chard at the start! hahaha
Tried this recipe, and it turned out delicious! The silverbeet and peas pair perfectly together. Simple and satisfying side dish.
Thank you. We’re glad you enjoyed it
I recently whipped up this dish, and I can’t get over how simple yet flavorful it is! The fior di latte cheese really enhances the taste of the silverbeet and peas.
Thanks so much! We love the creaminess of the cheese.
I tried the Sautéed Silverbeet with Peas recipe, and it’s fantastic! The combination of silverbeet and peas is so fresh and flavorful. The dish is quick to prepare and makes a perfect side. I’ll definitely be making this again! 🌿
This was such a delicious side dish — I loved how it paired with the rich Fior di latte!
I use a lot of Swiss chard here in Italy. I love it! This is a super way to serve it. I even used peas from my garden! (just a note you can delete.. fior di latte is usually vegetarian but mozzarella di bufala isn’t if made the traditional way.)
Sounded like a simple recipe but it is so flavorful and hearty. Will be making it again.
I absolutely loved this silverbeet and peas combo. Perfect for a side or main dish.