Chard – arugula – zucchini – stew

Ingredients for 3 servings:

• 750 g chard
• 750 g zucchini
• 100 g arugula
• 1 large onion(s)
• 2 cloves garlic
• 1 small can of coconut milk (approx. 160 ml)
• 340 ml milk
• 2 tbsp sesame paste
• 2 tbsp Genoese-style pesto
• olive oil
• 2 slice(s) bread(s), stale or dry white bread
• 50 g cheese (Gouda, Emmental or similar), grated
• salt and pepper
• 2 chili peppers
• Lime juice or lemon juice
• 3 spring onions
• 3 tbsp Parmesan, grated
• 3 tbsp oat flakes
• n. B. water
• 1 tsp, leveled vegetable broth
• Paprika powder
• cumin
• Coriander leaves
• mint
• Mixed herbs (e.g. dill, oregano, thyme, rosemary)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

croutons topped with cheese

Wash and trim the vegetables. Peel and dice the onion and garlic. Quarter the zucchini, then cut into pieces. Tear the arugula and chard leaves. Slice the chard stalks and spring onions into rings. Heat olive oil in a large pot. Sauté the onions, garlic, and chili peppers (whole) until translucent. Add the zucchini and cook for 5 minutes. Deglaze with a little water if necessary and stir in the vegetable stock. Add the arugula, chard, and spring onions. Squeeze over lime or lemon juice and top up with milk and coconut milk. Once the milk is simmering, stir in the sesame paste, pesto, and Parmesan cheese. Simmer for about a quarter of an hour, then add the oats and season to taste. Remove the chili peppers. Dice the bread and toast it in a pan without fat. Sprinkle over the stew, sprinkle with cheese, and let stand for a few minutes with the lid closed so the cheese melts. Serve immediately. Note: The quantities are all approximate; I see this recipe as a creative way to use up leftovers. Tips: As a tasty variation, I can easily imagine chopped or sliced ​​toasted almonds or walnuts being stirred in or sprinkled on top instead of cheese and croutons. If you prefer more coconut flavor, you can change the ratio of milk to coconut milk in favor of coconut milk, and the other way around, of course. Diced potatoes make the recipe more hearty (e.g., instead of oatmeal).