Mangold potatoes with minced meat

Ingredients for 2 servings:

• 2 bunches of chard
• 5 m.-sized potatoes
• 300 g minced meat
• 1 clove(s) garlic
• 1 onion(s)
• 2 tbsp crème fraîche
• salt and pepper
• Oil for frying

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Separate the chard stems and leaves, cut the stems into small strips and the leaves into small pieces, and set aside separately. Peel the onion and potatoes and cut into small cubes. In a pan, fry the minced meat in a little oil until coarsely crumbled, season with salt and pepper. Remove the minced meat from the pan and fry the diced potatoes in the frying fat, deglaze with a little water, and sauté, stirring, until tender. At the same time, in a second pan, fry the onion in a little oil, then add the chard stems, season with salt and pepper, and sauté for about 15 minutes, stirring frequently, until softened. Towards the end, add the finely chopped garlic cloves and sauté. Add the chard leaves to the stalks and sauté for a few more minutes until they collapse. Add the potatoes and minced meat to the chard, mix everything well, and finally fold in the crème fraîche. Season with salt and pepper to taste.