Feta and Chard with Pine Nuts
(1 vote)
(1 vote)
Health Score:
97 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
725
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 725 cal. | (35 %) | ||
| Protein | 31 g | (32 %) | ||
| Fat | 64 g | (55 %) | ||
| Carbohydrates | 6 g | (4 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.6 g | (29 %) |
more nutritional values
| Vitamin A | 1.8 mg | (225 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 10.3 mg | (86 %) | ||
| Vitamin K | 11.1 μg | (19 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 1 mg | (91 %) | ||
| Niacin | 11 mg | (92 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 117 μg | (39 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 5 μg | (11 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 99 mg | (104 %) | ||
| Potassium | 1,202 mg | (30 %) | ||
| Calcium | 593 mg | (59 %) | ||
| Magnesium | 287 mg | (96 %) | ||
| Iron | 10.3 mg | (69 %) | ||
| Iodine | 101 μg | (51 %) | ||
| Zinc | 3.2 mg | (40 %) | ||
| Saturated fatty acids | 24.6 g | |||
| Uric acid | 146 mg | |||
| Cholesterol | 86 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 kilogram Swiss chard
- 1 onion
- 2 garlic cloves
- 8 Tbsps olive oil
- salt
- freshly ground peppers
- 500 grams Greek Feta
- 1 bunch thyme
- 100 grams Pine nuts
Preparation steps
1.
Preheat the grill.
2.
Strip chard leaves from stems, rinse and shake dry. Cut stalks into thin slices and cut leaves into wide strips. Peel the onion and garlic, chop finely and fry in 4 tablespoons olive oil. Add chard stems, fry for 4 minutes, add leaves and cook for an additional 2 minutes. Season with salt and pepper. Cut the feta cheese into slices. Pluck the thyme leaves, mix with the remaining olive oil and season with salt and pepper. Put the feta cheese in a baking dish, sprinkle with the thyme oil and broil under the oven broiler for 4 minutes, watching carefully. Toast the pine nuts in a dry frying pan. Spread chard on plates, top with feta cheese and serve sprinkled with pine nuts.
