Wash the silverbeet and cut into 2cm strips. Separate the thick and tough stalk sections from the upper leafy strips.
Bring the water and 1 tablespoon of salt to a boil in a large saucepan.
Cook the stalk sections in the salted boiling water for 2 minutes. Stir in the leafy strips and cook until the leaves are wilted and the stalks are fork tender; about 6 minutes. Drain and set aside.
Heat the olive oil, garlic and chilli flakes in a large frypan over medium heat until aromatic; about 3 minutes. Add the drained silver beet then cook and stir for 2 minutes. Season with salt to taste.