1 lb (454 g) lean ground veal

1 egg, lightly beaten

1/4 cup (30 g) bread crumbs

2 tbsp (30 ml) sun-dried tomato pesto

1/4 tsp salt

2 bunches Swiss chard, about 14 oz (400 g) each

2 tbsp (30 ml) olive oil

6 cloves garlic, chopped

1/4 cup (30 g) pine nuts

Salt and pepper

In a bowl, combine the veal, egg, bread crumbs, pesto and salt. Season with pepper.

With lightly oiled hands, shape each meatball using about 1 tbsp of the meat mixture. Set aside.

Remove the stems from the Swiss chard. Thinly slice the stems and set aside in a bowl. Coarsely chop the leaves and set aside in another bowl.

In a large non-stick skillet over high heat, brown the meatballs in the oil. Add the garlic and pine nuts. Cook for 2 minutes or until the pine nuts are golden brown. Add the chard stems and cook for about 3 minutes or until al dente. Add the chard leaves, cover and continue cooking for about 3 minutes or until wilted. Season with salt and pepper. Keep warm.

Delicious served with Minute Polenta.

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