Summary

Ingredients

• 500 g Swiss chard
• 2 tablespoon almond butter, white, unsweetened
• 150 ml water, lukewarm
• 2 tablespoon cream substitute (soy cream)
• 1 clove garlic
• 1 tablespoon margarine
• 1 tablespoon tomato paste
• salt and pepper
• Ginger powder
• Curry powder
• cinnamon
• nutmeg

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Instructions

1. Wash the chard thoroughly. Dice the stems and cut the leaves into strips.
2. Melt the margarine in a pan and sauté the diced chard stalks in it. Press in the garlic. With one end of the water (just enough so that nothing burns) extinguish. Stir the almond butter in it until smooth and add the remaining spices. You should use ginger powder, curry powder and cinnamon sparingly. You shouldn`t taste any of the spices - the mix does it!
3. Cover and cook over medium heat for about 10 minutes. Then stir in the rest of the water, tomato paste and soy cream to make a creamy sauce. If necessary, season again. Finally fold in the chard leaves. Cover and cook for another 10 minutes.
4. Can be eaten as an accompaniment to meat dishes or straight to rice or quinoa.
5. Tip: If you like, you can replace half the amount of water with dry white wine and add herbs such as oregano, thyme and / or marjoram.