Tear the leaves from the silver beet stalks and wash thoroughly in cold running water. Cut into smaller pieces along the veins of the leaf.
Add the salt to a large pan of water and bring to the boil.
Add the silver beet, cover and cook for 2 minutes. Drain immediately and leave to cool slightly before squeezing out any excess moisture.
Drizzle with olive oil and sprinkle with the za'tar, freshly ground black pepper, gomazio, dukka or lemon juice, or leave as is.