Swiss Chard Roulades with Goat Cheese and Sage Blossoms

Ingredients

• 8 large Swiss chard leaves
• Salt
• 1 bundle arugula
• 4 stems sage (with blossoms)
• 200 g Goat cheese
• 50 g low‑fat quark
• 2 Tbsp whipping cream
• pepper (ground)
• 3 tbsp pine nuts
• 1 tsp liquid honey

Instructions

1. 1.

   Wash, trim, and blanch the Swiss chard leaves in boiling salted water until they collapse. Remove, shock in cold water, and pat dry. Lay the leaves side by side and cut off the thick edges.

2. 2.

   Wash and shake dry the arugula and sage; pluck the blossoms and finely chop the leaves. Slice the arugula into strips. Mix goat cheese with quark and cream, season with salt and pepper, then fold in the arugula and chopped sage leaves.

3. 3.

   Spread the mixture onto the chard leaves, sprinkle some sage blossoms on top, and roll into roulades. Refrigerate for about 30 minutes.

4. 4.

   In a hot pan without oil, toast the pine nuts until fragrant; stir in honey and let lightly caramelize. Transfer to a parchment‑lined baking sheet and cool.

5. 5.

   Halve the chard rolls, arrange on plates, and garnish with candied pine nuts and remaining sage blossoms before serving.