Nutritional Information (per person):
Ingredients (serves 4):
For the stems:
For the chard and beef:
Remove any string from the stems and cut into pieces. Cook in salted water with half the vegetable stock cube added. Strain when they are soft.
Chop the onion and garlic and fry in a pan with the bay leaf. When they are cooked, add the chard stems. Aside, dissolve the other half of the vegetable stock cube in boiling water and pour over the stems.
Leave to cook until it thickens.
Salt the fillets and lightly fry in a frying pan. Serve on a plate with the cooked chard and a tomato. Serve with the stems and a helping of brown rice.