Summary

Ingredients

• some olive oil
• 1 onion (s), finely chopped
• 2 handfuls goosefoot (giant goosefoot, tree spinach) harvested as freshly as possible
• 1 shot white wine, more a lovely variety
• some salt and pepper
• 1 tablespoon crème fraîche
• 1 handful cheese, e.g., Gouda or Edam, thinly planed
• some honey
• some lemon juice

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Instructions

1. Heat the olive oil and briefly sauté the finely chopped onion. Briefly wash the tree spinach leaves (if possible freshly harvested), add them to the onions while still dripping wet and let them collapse in the pot like the well-known spinach. Deglaze with a dash of white wine and season with salt and pepper. Pour the crème fraîche and the thinly sliced cheese over it and stir a little.
2. Turn off the stove, cover the saucepan and let the cheese melt in the residual heat.
3. Before serving, remove the saucepan from the heat (to protect the fine enzymes in the honey and the vitamins in the lemon juice) and pour the thinest possible honey and an appropriate amount of freshly squeezed lemon juice over the food and serve immediately.