Day 6 - Potatoes with chard

When making chard (and spinach for that matter), keep in mind that you will need a whole lot more fresh produce than the final result will yield.

Today I was making this lunch for myself alone, since the man of the house hates anything too green. It's potatoes & onions, chard and grain burgers (pre-made & frozen). While consuming my lunch I realized, I could have gone potato-less in this dish, because the burgers & chard were quite enough on their own. Noted for next time. Mind you, the lousy tiny pile of green on the photo is actually the result of almost 0,5 kg of fresh chard. If you're making lunch for more than 1, please consider at least doubling the amount, since chard & spinach shrink during cooking.

CHARD / spinach
serves: 1

400 g fresh chard
salt
1 teaspoon vegan margarine
1 spoon breadcrumbs
2 spoons soy milk

In a pot bring salted water to boil. Add the chard, that you pre-washed, and let it cook for about 5 minutes, until the chard turns soft and shrunk. Drain and let it cool. Then, chop the chard.

In a pan, melt the vegan margarine and when hot, add the chart, mixing well. Add breadcrumbs & soy milk, mix well and let it cook on low heath for a minute or two. Serve.


POTATOES & ONIONS

Select a few small potatoes and put in a pot. Cover with cold water and bring it to boil. Cook until the potatoes turn soft and you can insert a fork through them. Drain and while the potatoes are still hot, peel them (use a fork for help) and slice them.

Peel & slike 1 medium onion.

In a pan, heat some olive oil. When hot, add the onions and stir fry for a couple of minutes, adding water if needed for simmering. When the onion turns soft, add the potatoes, press them down firmly, so as to create a tortilla. Cover and let it cook for a couple of minutes, so that a crust developes on the potatoes. Then, turn the tortilla and cook on the other side. Serve.