My Arabic potato – chard – vegetables

Ingredients for 4 servings:

• 500 g potato(s), pre-cooked boiling solid
• 500 g chard
• 1 large onion(s)
• 1 tsp spice mix, Arabic (Baharat)
• Salt
• 1 tbsp clarified butter
• 100 ml cream or soy cream
• n. B. Sauce thickener, light

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Peel the potatoes and cut into 2 cm cubes. Place them in a large non-stick pan, sprinkle with salt and Baharat seasoning, and add about 1 cm of water. Cover and bring to a boil, then remove the lid and cook until the water has evaporated and the potatoes have softened slightly. In the meantime, peel and dice the onion, wash the chard, and cut the stems and leaves separately into strips. Push the potato cubes to the edge of the pan, melt the clarified butter in the middle, and fry the onions, then the chard stems. Mix everything together so that the potatoes are also slightly cooked. After about 3 minutes, add the chard leaves, stir in a little, and replace the lid. After another 3 minutes, remove the lid, stir in the (soy) cream, bring to a boil again, and season to taste. If desired, the sauce can be thickened with a little sauce thickener. My Arabic meatballs go really well with this.