Wash the chard and cut into fine strips. Use not only the stem, but also the chard leaves. Cook the vegetables in the vegetable stock so that the stems are still slightly crisp. Drain the vegetables in a spaghetti strainer, collecting the broth.
Bring the cream and creme fraiche to the boil in a saucepan, add the chard, season with salt and pepper and enjoy.
This side dish goes very well with rice or cous-cous. I use the collected broth for the cous-cous or the rice.
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