In article ,
says...

"Silverbeet" is another name for Swiss chard (the name is
used in Oz, I believe).

Thanks, another vegetable name I didn't know.

In case you don't have it there, it's botanically a beet
that has been bred to have lots of (delicious!) leaves and
small roots, unlike regular beets.

It's great, especially the red chard - nice dark green leaves with
lovely red ribs, and a bit more tooth than spinach, with a slightly
"greener" taste. It also stands up to stir-frying a lot better than
spinach, because of it's more substantial texture.

Also, knowing that you moderators are English: if you're
not aware of it, beet greens (the beet's leaves) are also a
very lovely, lovely green: just steam lightly until they
wilt, sprinkle with lemon juice, and enjoy. Again, the
taste is similar to spinach.

Chard and beet greens are also great done with Indian spices and lime
juice. Heat some oil in a wok or other wide frying pan, put in some
cumin, tumeric, paprika or cayenne, and some garlic (or asafetida for
purists). Have the greens cut into strips, at the ready, and at the
moment that the oil is very hot and the spices fragrant, dump the whole
lot of greens into the pan, squeeze a lime over them, and stir furiously
until just wilted. Serve with lime wedges, and hot sauce for the
adventurous. The taste of spinach would disappear under the onslaught
of spices, but they bring out the flavor of more assertive greens like
beet greens and chard. A very nice counterpoint to rice and dahl.

Katherine