Peel and dice the shallots. Peel and chop the garlic. Wash the chard and separate it into leaves and stems. Cut the stems into small pieces and the leaves into thin strips. Melt the butter in a saucepan, let the diced shallots and chopped garlic turn translucent. Deglaze with dry white wine or broth as needed. Now add the chard stalks and cook for about 5 minutes. Then add the leaves and cook for another 5 minutes. Stir occasionally. Add curry powder as desired and fold in the sour cream. Season to taste with salt and pepper. Serve hot. Goes well with fish, but also with meat.
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