Bring a large saucepan of water to the boil. Add the silverbeet in batches and cook for 30 seconds to wilt. Drain the silverbeet, reserving 1/4 cup of the cooking liquid,
Cook the bacon in the reserved cooking liquid in a large nonstick frying pan over moderate heat for 4 minutes or until the bacon has rendered its fat. Remove the bacon with a slotted spoon. Add the onion and garlic to the pan and cook for 7 minutes or until the onion is soft. Stir in the chilli.