Chard stalks cordon bleu style

San Jacobo de pencas de acelga

This is a fond of travelling recipe, not because its origin was in Byzantium, and then the Arab brought into Spain, but it took the name from the Way of St James, the most important Christian pilgrimage. (Camino de Santiago...Yakub apostle, Jacob, Jacobo o Yago Sankt Yago -> Santiago). This dish is based on Galician cachopo but replacing the meat with chard with has a slightly bitter taste and is used in Arab cuisine.
By Tapas Together Edinburgh