Cooking time

• Finely chop the chard, wash it well.
  Finely chop the onions.
  Finely chop the garlic cloves.
• Fry the onions nicely browned, then add the garlic for a few minutes.
  Then bake the chard on high heat for about 10 minutes.
  Turn down the heat and deglaze with the white wine.
  Now let the wine boil down.
  Bring it to taste with salt and pepper.
• Meanwhile, make a paste from the tahina and 150 ml of water. Squeeze the lemon and add it. Look for yourself at the thickness of the tahina sauce. It must be a thick yogurt, so to speak. So add some water if necessary.
• Fry the pine nuts until nice and brown in a dry frying pan.
• Turn off the heat under the Swiss chard and add the butter. Stir until melted.
• Spoon the chard into a bowl. Spoon the tahina sauce on top and spread the pine nuts over it. Garnish with the coriander.