Three large jacket potatoes from the day before
500 g Swiss chard
5 spring onions
Two cloves of garlic
Coconut oil
Chilli oil
salt
pepper
nutmeg
Wash the chard and remove the stems from the leaves. Cut the stems into small cubes and the leaves into large strips. Put both aside. Peel the onion and cut into fine cubes. Peel the garlic and cut into fine cubes.
Roughly dice the jacket potatoes.
Drain the coconut oil in a saucepan and add the chard cubes. After about 4-5 minutes add the onions, garlic and diced jacket potatoes. Roast everything together for another 4-5 minutes. Season with salt, pepper and chilli oil.
As soon as the potatoes have a roasted aroma, add the leaves of the chard. Let the leaves fall together for 2-3 minutes, season with salt, pepper and chili oil.
Arrange on a plate. Complete.
Comments