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Lunch

Today I was in the mood for meat again. We defrosted wild boar schnitzel and prepared it with Swiss chard:

Fry the garlic, ginger and peppers in oil

Fry the garlic, ginger and peppers in oil

Add the cleaned chard.

Add the cleaned chard.

Fry the chard, stirring constantly, cover after 4 mins and leave to infuse for another 5 mins so that the stalks are cooked through.