Swiss Chard with Tomatoes, Feta and Pine Nuts
Ingredients
1 tablespoon extra virgin olive oil
1 small yellow onion, sliced
2 cloves garlic, finely chopped
1 bunch Swiss chard, stems and leaves chopped separately, divided
Sea salt and ground black pepper
2 tablespoons low-sodium chicken broth, vegetable broth or water
1 cup halved cherry tomatoes or 1 tomato, cored and chopped
2 ounces feta cheese, crumbled
2 tablespoons pine nuts, toasted
1 small yellow onion, sliced
2 cloves garlic, finely chopped
1 bunch Swiss chard, stems and leaves chopped separately, divided
Sea salt and ground black pepper
2 tablespoons low-sodium chicken broth, vegetable broth or water
1 cup halved cherry tomatoes or 1 tomato, cored and chopped
2 ounces feta cheese, crumbled
2 tablespoons pine nuts, toasted
Method
Heat oil in a large, deep skillet over medium heat. Add onion, garlic and chard stems and cook, stirring occasionally, until softened, about 5 minutes. Cover and cook 5 minutes more. Uncover, add chard leaves, salt, pepper and broth and cook, covered, until chard leaves are bright green and tender, about 5 minutes more. Remove from heat and gently stir in tomatoes. Scatter cheese and pine nuts over the top and serve.
This is what ours looked like :)
Homemade Bread (In Oven)
2tsp dry yeast
300ml luke warm water
3tsp salt
3tsp sugar
500g plain or bread flour
2tbsp olive oil
Stir 2 tsp dry yeast into 300ml luke warm water. let it sit until bubbles have formed. Place 3 tsp salt 3 tsp sugar 500g flour(plain or bread flour) in a different bowl, stir together. Make a well in the middle and pour in the yeast/water mix and 2 tbsp olive oil. Mix with wooden spoon until it comes together. Knead for about 10 minutes on a floured bench top. add flour as needed to keep it from sticking. put in an oiled bowl for 45-60 minutes (or until doubled in size). Shape the loaf (loaf tin, football shape etc. let it rise again. bake for 30-45 mins in a 190 C oven.
