Chard with Roasted Pine Nuts

Chard vegetables

Clean and rinse the chard, cut the leaves from the stems.

Cut the stems in half lengthwise and diagonally.

Roast the pine nuts in a frying pan without fat, turning them until golden brown.

Cook the chard stems with one eighth of a liter of water, the milk, butter or light butter and 1 pinch of sugar (without salt!) in a closed saucepan for 8 minutes. Add the leaves

and continue cooking for 5-6 minutes. Drain the chard in a colander.

Mix the juice of one lemon with salt and oil. Pour it over the chard in the baking dish or possibly on the plates and sprinkle with the pine nuts.

Apple sauce:

Peel, quarter, core, and coarsely chop the apples. Steam in a saucepan at low temperature for about 10 min until soft, then crush.

Crush the peppercorns with the flat edge of a knife. Mix into the applesauce and serve lukewarm with the fillet.

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