First, roughly clean the chard and cut out the stems so that the rest of the stalk is no thicker than the leaf veins. The thick end of the stems can be a bit fibrous on the outside, so either shorten the stems or - similar to rhubarb - pull off fibers along the stems (don`t worry, they are usually only a few cm).
Halve the stalks lengthways and then cut into small pieces (about 1 cm). Put everything in a colander and wash thoroughly, as the stems can be a bit sandy.
Now finely dice the onions and finely chop the garlic.
Heat some oil in a saucepan and fry the onions, garlic and pieces of chard stalks vigorously. The onions are allowed to brown very slightly.
At the same time, halve the chard leaves, place on top of each other and roll up. Now cut into strips approx. 1 cm wide with a knife. Thoroughly wash the chard leaves cut into strips.
As soon as the onions are lightly colored, gradually add the chard leaves (the leaf strips can be wet) and steam them briefly. The leaves collapse very quickly. Now pour in some water (or white wine) and add the broth. Let simmer briefly and pour in the cream (does not have to be the entire amount, is a matter of taste). Season with salt, pepper and nutmeg and simmer briefly. Take off the heat, a squeeze of lemon completes the whole thing.
If you use chard with red stems, the whole thing looks particularly great and is something different from monotonous green spinach. Since the stems are a bit more firm to the bite, the whole thing is not that uniform. In my opinion, Swiss chard also tastes better.
The whole thing can be served as a side dish just like spinach.
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