Chard is an amazing (and better) option for a lot of spinach based dishes. It does require a bit more work as you have to handle its stems. But it is worth it.

Ingredients

• 600g chard
• 1 big onion
• 4 cloves garlic
• 250g sour cream
• 200g feta
• some chili
• salt, pepper

Instructions

After washing the chard, cut away the stems from the leaves. If you get very young chard you might not need to be very careful here. Otherwise I would suggest to take this part serious as you would end up with undercooked stem parts in your dish.

Cut the chili, onion as well as the stems and fry them in a big pan. After a few minutes (they do not have to get golden) lower the heat. Cut and add the garlic. If you have a top for your pan, close it. Otherwise you might have to add some water once in a while. Let it simmer for about 20 minutes or until all stem parts are soft. In the meantime cut the chard leaves and crumble the feta cheese.

Add the chard leaves and cover the pan again. After 2 minutes add the sour cream ad feta. Turn down the heat. It is important that the temperature does not get too high after you added the sour cream! It should not reach a full simmer. If necessary, remove the pan from the heat totally.

The dish is ready once the feta is half melted. You can top the dish with some basil and parmesan, though personally that is more for the looks and does not really add to the dish.

Tips

The leaves can be cut in pretty big parts, though the stems are better if cut in thinner slices.

If you forget to add the garlic with the onion and stems you can add one clove with the leaves afterward.