Mangold prepared like spinach

Ingredients for 2 servings:

• 500 g chard, fresh, with stem
• 1 onion(s)
• 2 cloves garlic
• ½ tsp vegetable broth, instant
• ½ cup cream
• n. B. Salt
• n. B. Pfeffer
• n. B. Nutmeg
• 1 dashes lemon juice
• e.g. white wine or water

Instructions

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

First, roughly clean the chard and trim away the stems so that the rest of the stem is no thicker than the leaf veins. The thick end of the stems can be a bit fibrous on the outside, so either trim the stems or – similar to rhubarb – pull the fibers along the stems (don’t worry, they’re usually only a few centimeters long). Halve the stems lengthwise and then cut into small pieces (just under 1 cm). Place everything in a sieve and rinse thoroughly, as the stems can be a bit sandy. Now finely dice the onions and finely chop the garlic. Heat a little oil in a pan and fry the onions, garlic, and pieces of chard stem until vigorously browned. The onions should start to brown slightly. At the same time, halve the chard leaves, stack them on top of each other, and roll them up. Now use a knife to cut them into strips about 1 cm wide. Wash the striped chard leaves thoroughly. As soon as the onions begin to brown, gradually add the chard leaves (the leaf strips can be wet) and sauté briefly. The leaves will shrink very quickly. Now pour in a little water (or white wine) and the stock. Let it simmer briefly and then pour in the cream (you don’t need to use all of it, it’s a matter of taste). Season with salt, pepper, and nutmeg and let it simmer briefly. Remove from the heat and add a squeeze of lemon for a final touch. Using chard with red stems makes the dish look particularly stunning and a change from boring green spinach. Since the stems are a bit firmer, the dish isn’t so uniform. In my opinion, chard tastes more sophisticated with it. The whole thing can be served as a side dish just like spinach.