chard cream

Ingredients for 6 servings:

• 500 g chard
• 6 nasturtium leaves (large leaves, otherwise use several small ones)
• 1 m.-sized onion(s)
• ½ tsp cumin
• ½ tsp sea salt
• 4 cloves garlic
• ½ chili pepper(s)
• 200 g crème fraîche
• 1 tsp chili oil for frying
• lemon juice
• 50 ml white wine

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

also made with spinach

Wash and chop the chard and nasturtiums. I didn’t use the coarse chard stems. Chop the onion and garlic as well. Sauté the onions and deglaze with white wine. Add the chopped chard and nasturtiums to the pan, add the chili, spices, and garlic, and sauté gently, checking occasionally whether the vegetables are soft enough—exceptionally, they can be very soft. Then strain everything through a sieve; the liquid can be collected for another use. Place the vegetables in a bowl and stir in the crème fraîche, season with a little lemon juice, and enjoy. I had this starter years ago in a Turkish restaurant, but with spinach. Now I have chard in my garden and wanted to try it. It tastes great. Can be enjoyed cold or warm.