500 g chard
200 g jacket potatoes (you can also cook them in advance)
3-4 spring onions
salt, pepper
Olive oil
Wash the chard and remove the leaves from the stem. Finely dice the stems. Wash and finely slice the onions and set aside the green ends.
Cut the leaves of the chard into strips.
Peel the pre-cooked jacket potatoes and cut them into rough cubes.
Add the olive oil to the pot, sauté the chard for about 5 minutes, then add the onions and sauté for another 2-3 minutes. Once the vegetables are translucent, add the onion rings, jacket potatoes, and the chard leaves.
Simmer until the chard has broken down.
Season to taste with salt.
Arrange in a bowl
