Fried chard with sheep's cheese and pine nuts
Ingredient List (2 People)
2 spring onions
Aluminium sheet
200 g of sheep's cheese
2 tablespoons of pickled green pepper
Soy sauce
1 onion
2 cloves of garlic
500 g of chard
2 tablespoons of olive oil
40 g of pine nuts
Salt and pepper
Preparation:
Preheat the oven to 200 degrees.
Wash the spring onions and cut them into thin rings.
Roll out two equal pieces of aluminum foil.
Cut the sheep's cheese in half and place it on the foil.
Fold the foil, add green pepper, spring onion rings and 1-2 teaspoons of soy sauce each.
Join the foils on top.
Place on a baking sheet and bake in a preheated oven for about 20 minutes.
Chop the onion and garlic.
Wash and clean the beets.
Cut the stems into slices.
Place it soaking wet in a large pot and reheat until collapsed in half.
Remove the chard again.
Put the oil in the pot and heat.
Add the onions, garlic and chard and stew for about 10 minutes. Season with salt and pepper.
Brown the fat-free pine nuts until golden brown.
Sprinkle the chard, sprinkle with a little olive oil.
Remove the cooked pecorino cheese from the foil and place it on the chard.
Nutritional values per Person
12 g carbohydrates 28 g proteins 40 g fats 520 kcal