Warm chard salad

Ingredients for 2 servings:

• 500 g chard
• 2 spring onions
• 1 handful of tomatoes, small
• 2 garlic cloves
• 1 tbsp basil, chopped
• 3 tbsp balsamic vinegar, lighter
• 6 tbsp olive oil
• 2 tsp mustard, grainy, sweet
• 1 tbsp honey or sugar
• 100 g spaghetti, broken into small pieces, if necessary
• salt and pepper
• possibly broth, granulated

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

Blanch the chard. To do this, bring 1-2 liters of salted water or water with a little bouillon powder to a boil. While the water is heating, cut the stems from the chard leaves, wash them, and cut them into small pieces. Then add the stems to the boiling water and blanch for 15 minutes. Wash and chop the chard leaves. Add the chopped leaves 3 minutes before the end of the 15 minutes and blanch them. While the chard is blanching, finely chop the spring onions and chop the garlic. Sauté both in a pan with olive oil until translucent. Halve or quarter the small tomatoes and add them to the pan. Finally, add the balsamic vinegar, mustard, honey, and basil. Season with salt and pepper. Mix everything with the blanched chard and serve warm. For this filling side dish, I’ve used spaghetti so far. Simply remove about 1/5 of the package and break the spaghetti bundle into 3-4 equal pieces. After balsamic vinegar etc., add to the warm dressing along with a little water and let it cook.