Step 1

Wash and clean the chard and separate the leaves from the stem (have a look at the photo in the post). Cut the stem into approx. 0.5-1 cm pieces and cut the leaves into coarse stripes.

Step 2

Peel the potatoes, cut them into smaller pieces, and put them into a pot with 1-2 liters of boiling salted water. Cook the potatoes for about 7 minutes.

Step 3

Next, add the chard stalks and the vegetable stock and cook for another approximately 7 minutes, at least until the potatoes are soft.

Step 4

While the potatoes are cooking, heat 5 tablespoons of olive oil in a pan and fry the onions (but do not let them turn brown). Add the garlic, chard leaves, and salt. Steam for about 5 minutes (preferably with the lid closed) until the chard has shriveled.

Step 5

Now add the drained potatoes and chard stalks to the pan, as well as 5 more tablespoons of olive oil. Slightly mash the potato pieces with a fork. Season with salt and pepper to taste. Serve and drizzle the remaining olive oil (1 tbsp per plate) on top.