And since then I just can not get rid of these vegetables. A shame that I have not discovered it for myself before! How such a simple leafy plant can be so delicious and versatile. Madness ... And for me, chard is also on the top list before spinach.
After reading how well chard also goes with potatoes, the next idea was born. And what fits better at the moment than a dish that uses my supplies (Greek yogurt, eggs, potatoes) and goes too fast? > Quick chard with garlic yoghurt
for 2 servings
150 g of Greek natural yoghurt
2-3 garlic cloves
3 medium sized Potatoes
1 bunch of Swiss Chard (for me it was again red-stalked)
1 tablespoon organic vegetable stock powder
Peel the garlic cloves and press into the yoghurt for the garlic yoghurt. Season with salt and pepper, mix well and place in the fridge until ready to use.
Peel and finely chop the onion.
Peel the potatoes and cut into small cubes (approx. 1.5 cm thick).
Cut the mangold stalks off the leaves, cut into very thin pieces and wash well.
Heat some oil in a deep frying pan and fry the onions in a glassy saucepan
Add the potato cubes and chard stalks and fry for a few minutes.
Dust with broth powder and pour enough water to cover them lightly. Put a lid on and allow to simmer for about 10 minutes.
In the meantime, clean the chard leaves and cut lengthwise, then sliced into small strips.
When the potatoes are almost cooked are, the leaves in the pan and collapse. Continue to cook for a few minutes.
Turn down the temperature, place the two eggs in the pan, and replace the lid until the eggs have settled.
Season with salt and pepper Serve immediately with the garlic yogurt.