Swiss chard with potatoes 2020 version!

Separate the leaves from the chard stalks, remove the strands and cut them into pieces.

Finely chop the garlic and onion.

Add the garlic and onion to a pan with oil and sauté for 5 minutes.

While the vegetables are frying, peel the potatoes. Once the vegetables have been sautéed, we peel the potatoes in the casserole.

Add the pencas also at this point and water with chicken, vegetable, fish or water broth.

While the potato and the stalks are cooking over low heat, in a separate saucepan we cook the Celtic leaves for 2-3 minutes. Once cooked, grind them with part of the cooking broth.

When the potatoes are almost cooked, add the green juice obtained from mashing the chard to the casserole.

To use as a garnish, we make the eggs in a flower with plastic wrap. Cook for 4 minutes so that the yolk is liquid.