Tomaten-Mangold-Salsa

Ingredients

• 4 large tomatoes
• 800 g swiss chard
• 2 shallots
• 3 fresh wild garlic leaves
• 0.5 bunch Basil
• 3 tbsp olive oil
• 2 tbsp butter
• Salt
• Pepper (freshly ground)
• 2 tbsp lemon juice
• 100 g wild garlic leaves

Instructions

1. 1.

   Parboil the tomatoes for a few seconds, shock them in cold water, peel, quarter, seed and dice into small cubes.

2. 2.

   Wash the Swiss chard, cut the leaves off the stems and slice into 1 cm wide strips; cut the stems crosswise into fine strips.

3. 3.

   Peel and finely chop the shallots. Wash the wild garlic and slice into strips. Wash the basil, shake dry and cut the leaves into strips.

4. 4.

   Heat olive oil and butter in a large pan, sauté the shallots until translucent, add the chard stems and cook over medium heat for about 3 minutes.

5. 5.

   Then stir in the chard leaves and tomatoes, season with salt, pepper and lemon juice, and simmer gently for another 5 minutes. Sprinkle with wild garlic and basil. For serving, decorate a plate with wild garlic leaves and arrange the tomato‑chard mixture on top.