Quick Chard with Garlic Yoghurt

Swiss chard pairs beautifully with potatoes, eggs and a cool garlic yoghurt. This quick skillet meal makes two servings and works especially well with red-stalked chard.

Ingredients

• 150 g Greek natural yoghurt
• 2–3 garlic cloves
• 1 onion
• 3 medium potatoes
• 1 bunch Swiss chard
• 1 tablespoon vegetable stock powder
• 2 eggs
• Salt and black pepper
• Oil, for frying

Method

1. Peel and press the garlic into the yoghurt. Season with salt and pepper, mix well and refrigerate until needed.
2. Peel and finely chop the onion. Peel the potatoes and cut them into cubes about 1.5 cm wide.
3. Separate the chard stalks from the leaves. Slice the stalks thinly and wash them thoroughly.
4. Heat a little oil in a deep frying pan. Add the onion and cook until translucent.
5. Add the potato cubes and chard stalks, then fry for several minutes.
6. Sprinkle in the stock powder and add just enough water to cover the vegetables lightly. Cover and simmer for about 10 minutes.
7. Meanwhile, wash the chard leaves and cut them into narrow strips.
8. When the potatoes are nearly tender, add the leaves and let them wilt. Continue cooking for a few minutes.
9. Reduce the heat and crack the eggs into the pan. Replace the lid and cook until the egg whites are set and the yolks reach your preferred consistency.
10. Season with salt and pepper, then serve immediately with the chilled garlic yoghurt.