Chard Vegetables

Rinse the chard and trim the ends. Generously shred the leaves from the stems. Chop the stems into 1 cm wide strips. Heat the butter in a wide frying pan. Add the stem strips and sauté for 8 min at low temperature with the lid closed. Remove the skin from the garlic and press it onto the stalks. Add the leaves, season with salt, season with pepper and season with cayenne pepper.

Add the crème fraîche and vinegar, stir and bubble once. In another frying pan, dry fry the pine nuts until golden. When serving, pour over the chard.

Serve with Parma ham or lost eggs and mashed potatoes with plenty of chives.

Tip: As an alternative to the fresh chives, you can also use the freeze-dried ones.

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