How to Make Stewed Mangold with Olives and Pine Nuts

Mangold, the kind of leaf beet, is a wholesome and tasty vegetable. You can try and do it Italian way with fried pinoles and olives – it is an exquisite dish! You can eat it cold as an appetizer or hot for a second course; you can also serve it as a side dish for meat or fish.

Ingredients for Stewed Mangold

• 1 – 1.2 lb mangold
• a handful of pine nuts
• a handful of olives
• 2-3 garlic cloves
• 1 shallot
• Olive oil, salt, pepper, lemon juice: all to taste.

Recipe for Stewed Mangold

1. Wash mangold leaves carefully, cut off rough stalks, cut up into large pieces. Put them into a pan with boiling salted water and boil for 10 minutes. Strain with a colander, let all the water go.
2. Take a stewing pan, fry finely cut shallot and garlic.
3. Add mangold, stew for 5 minutes, then add olives and sprinkle with lemon juice. Turn off the heat in a minute.
4. When serving drizzle over with fried pine nuts.