What can I cook this week?🍳

Every week we offer you three simple and healthy recipes to cook using your fresh and local Nakiwi products! 🍓


Easy Sautéed Chards

READY IN: 10 mins / SERVES: 2 - 4 (depending on amount of chard)

Ingredients: 1 large bunch of fresh chard, 2 Tbsp olive oil, 1 clove garlic, sliced, pinch of salt and pepper


  1. Prep the chard stalks and leaves: Rinse out the Swiss chard leaves thoroughly. Either tear or cut away the thick stalks from the leaves.

  2. Cut the stalk pieces into 1-inch pieces. Chop the leaves into inch-wide strips. Keep the stalks and leaves separate.

  3. Heat the olive oil in a sauté pan on medium high heat. Add garlic slices, and cook for about 30 seconds, or until the garlic is fragrant.

  4. Add Swiss chard stalks: Add the chopped Swiss chard stalks. Lower the heat to low, cover and cook for 3 to 4 minutes.

  5. Add the chopped leaves: Add the chopped chard leaves, toss with the oil and garlic in the pan. Cover and cook for 3 to 4 more minutes. Turn the leaves and the stalks over in the pan.

  6. If the chard still needs a bit more cooking (remove a piece and taste it), cover and cook a few more minutes.

  7. Serve hot !

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Beetroot Soup with Feta, Parsley and Croutons


Ingredients: One kg of fresh beetroots (peeled and diced), 50g of curly parsley (finely chopped), one large onion (finely chopped), 2 garlic cloves (crushed), 50g of curly parsley (finely chopped), 100g feta (crumbled), 1.5 l vegetable stock, salt, pepper,


  1. Heat 1 tbsp oil in a large saucepan and add the chopped onion, frying for 5 mins until slightly softened. Add the garlic, stirring to combine for 1 min, then toss in the beetroot and cook for 15 mins.

  2. Pour in the stock and bring to the boil. Once boiling, reduce the heat and simmer uncovered for 30 mins or until the beetroot is tender. Season well.

  3. Once the mixture has simmered for 30 mins or the beetroot is tender, set aside to cool for a bit before blending.

  4. With a blender, whizz the soup until smooth.

  5. To serve hot, pour the soup in a pan and warm up for 2 to 3 mins but do not bring to a boil

  6. Serve in bowls or mugs and scatter the feta, croutons and pieces of parsley.

  7. Season to taste and enjoy !


Chorizo and Cabbage Stew


Ingredients: 150g cabbage leaves (shredded), 100g potatoes (thinly sliced), 100g spicy chorizo sausage (peeled and diced in small cubes), 400g tomatoes (chopped), 1 chicken stock cube, one onion (halved and thinly sliced), salt and pepper.


  1. Put the chorizo, onion and potatoes in a large non-stick pan. Leave to fry in the oil that comes from the chorizo, stirring occasionally for about 5 mins.

  2. Tip in the tomatoes with 2 cans of water, add the stock cube, then bring to the boil. Cover and simmer for 10 mins. Add the cabbage, then cover and cook 3-5 mins more until it is just tender. serve into bowls and serve.

  3. Serve a spoonful of cream on top if desired.

  4. Serve hot and enjoy !