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Potato – chard – pot

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Ingredients for 4 servings:

  • 500 g potato(s) (waxy)
  • 2 cloves garlic
  • 1 red chili pepper(s)
  • 1 kg chard
  • 20 g spice paste (crab paste)
  • 200 ml whipped cream
  • 2 tbsp crème fraîche
  • 1 tbsp lemon juice
  • Salt
  • pepper
  • possibly sugar

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Peel the potatoes and quarter them lengthwise. Peel the garlic and dice finely. Halve the chilies lengthwise, remove the seeds, and finely chop. Clean and wash the chard. Cut the chard stems into approx. 3 cm long. Cut the leaves into fine strips. Heat the crab paste in a saucepan. Sauté the potatoes, garlic, chilies, and chard stems. Add the cream and crème fraîche, bring to a boil, and cook covered over low heat for 15 minutes. Add the chopped chard leaves and cook covered over low heat for another 8 minutes. Season to taste with lemon juice, salt, pepper, and a pinch of sugar, if desired. Serve immediately.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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