Summary

Ingredients

• 200 g Swiss chard
• 150 g bell pepper (s), reen
• 100 g leeks
• 2 tablespoon olive oil
• 1 clove garlic
• 2 leaves lovage
• 8 rosemary, freshly chopped
• 2 teaspoons thyme
• salt
• 100 g tomato (s)
• 3 tablespoon sour cream
• 1 ½ tablespoon parsley, freshly chopped

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Instructions

1. Separate the chard stalks and the thick ribs from the leaves, wash them and cut both separately into 1.5 cm wide strips. Quarter and core the peppers and cut across into strips. Clean and wash the leek and cut into narrow strips.
2. Heat the oil and 1 tablespoon of water in a pan. Add the vegetables (including the chard stalks) except for the chard leaves, the pressed garlic and the herbs. Salt lightly and cook for 5 - 8 minutes over low heat. Then add the chard leaves and mix. Clean and roughly dice the tomatoes. Then let the vegetables steep for about 3 minutes. Stir in the sour cream. Season the vegetables to taste and sprinkle with the parsley.
3. The salad can be eaten lukewarm or cold.