Ingredients
2 bunches Swiss Chard
handful of shelled pistachio
3 large cloves garlic
red pepper flakes
1 tbsp butter or ghee
salt
pepper
Method
Sources
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RecipeNLG
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Shelled raw pistachios — baklava, ice cream, dukkah, pesto variation
Concentrated pistachio — ice cream, macarons, croissant filling
Adjustable stand — hold cookbook or tablet at eye level while cooking
Swiss precision pressure cooker — quiet, indicator valve, premium build
Carbon steel wok for authentic wok hei and stir-frying
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Shelled raw pistachios — baklava, ice cream, dukkah, pesto variation
Concentrated pistachio — ice cream, macarons, croissant filling
Adjustable stand — hold cookbook or tablet at eye level while cooking
Swiss precision pressure cooker — quiet, indicator valve, premium build
Carbon steel wok for authentic wok hei and stir-frying
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Coarsely chop the Swiss Chard into strips. Mince the garlic. Melt the butter or ghee in a large pan or wok on medium heat. Add garlic and pistachios to the pan. Cook for a couple minutes. Add the chard. Cover it for a minute. Stir. Cook it down. Salt and pepper to taste. I didn't cook mine for long. Just until it wilts a little.