Wash the chard, cut the stems into cubes or strips, also cut the leaves into strips.
Heat the margarine or oil in a pan and steam the stalks in it as they will take longer. Add the finely chopped garlic. Deglaze with a little water. Add grated almonds and stir until smooth. Seasoning, using ginger powder, curry and cinnamon sparingly, they should not taste too good. Then cover and simmer over medium heat for 10 minutes.
Then stir in the rest of the water, tomato paste and cream so that it becomes a creamy sauce. Season again if necessary. Finally add the chard leaves and cook covered for another 10 minutes.
If you like, you can add herbs such as oregano, thyme and marjoram.