Chard with Apricots

Rating: 2.75 / 5.00 (8 Votes)

Total time: 45 min

Servings: 4.0 (Portionen)



Rinse chard, trim root base, separate leaves from stems. Roughly chop the leaves, cut the stems into pieces about 1 cm.

Blanch the chard vegetables. To do this, start by placing the stems in boiling water for about two minutes and then rinse them in a colander with cold water. Subsequently, the chopped chard leaves are dipped very briefly into the boiling water.

Press or very finely chop the garlic and sauté it in olive oil in a large frying pan or shallow saucepan. Add the chard stems and cook for about 10 minutes at low temperature. In a separate frying pan, lightly toast the pine nuts.

In the meantime, cut the apricots into tender strips. Add to the frying pan with the chopped chard leaves and cook the vegetables for another two minutes, turning several times to the other side.

Season strongly with the juice of one lemon, salt and freshly ground pepper. To serve, stir in the pine nuts and sprinkle with the crumbled feta cheese.

Kitchen tips:

There is a distinction between leaf and ribbed chard. Leafy chard is more tender with relatively small, often light green leaves, stems are hardly present. Ribbed chard has dark green, large leaves and broad, fleshy stems. It is exceptionally hearty, almost coarse in flavor. Red chard has bright red stems. They do not differ in taste.

Stem and leaf parts you can exactly

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