Clean the heart, season with salt and pepper, dust with flour and fry in hot oil. Clean, rinse and chop the greens, chop the onion and fry both.
Add the paradeis pulp, season with bay leaf spice, pepper, thyme and salt and fill up with water. Stew gently for 1/2 hour.
Add the red wine and steam for another 1 hour.
Our tip: Use sweet red wine for a sweet note and rather dry wine for flavorful, spicy dishes.