Italian chard salad

Ingredients for 4 servings:

• 600 g chard
• 2 m.-sized onion(s)
• 2 medium-sized potatoes, waxy
• salt water
• 1 onion(s)
• 100 g cocktail tomatoes
• 40 g pine nuts
• 1 garlic clove(s)
• ½ bunch parsley
• 8 tbsp olive oil
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

can be well prepared

Boil the potatoes in salted water for about 20 minutes, then add 2 onions (with their skins on). Peel the potatoes and onions. Cut the potatoes into approximately 1 cm thick slices and the onions into wedges. Quarter the tomatoes and set everything aside. Wash the chard, separate the leaves from the stems. Chop both separately into large pieces and blanch. Briefly add the stems first, then the leaves. Remove the stems and leaves, rinse with cold water and squeeze dry. Finely dice one raw onion and finely slice the garlic clove. Finely chop the parsley. Heat 4 tablespoons of olive oil in a pan. Fry the raw onion and garlic. Add the pine nuts and toast them. Add the tomatoes and parsley and fry briefly until softened, then reduce the heat, add the chard and 4 tablespoons of oil and mix. Place the potatoes and cooked onions in a large bowl and mix with the stir-fried vegetables. Season with salt and pepper. The salad can be eaten warm or cold.