This recipe of Mexican origin is for lovers of vegetables and soups. The broth is very tasty. I added a little turmeric and cumin seeds. This is optional. As it stands great.

You can use the leaves but I preferred blanched and freeze for another time. They were large and are ideal to fill them or just rebozarlas.

CHARD WITH TOMATO 2Ingredients: 
 - 1 bunch of chard - 4 large ripe tomatoes - 1 large onion - 2 cloves garlic - 1 chilli - 2 large potatoes - 1 chorizo ​​stew - Salt and pepper - vegetable broth (or water and concentrated pill vegetable) - Olive oil 

We remove the chard stalks and guardarmos for another preparation. Well cleaned leaves and blanch in water with a little salt for a couple of minutes. Drain them in a colander and reserve the broth.

We wash the tomatoes and blanch in hot water for a few seconds to peel them easily. We booked two and the rest is grind in the blender.
Peel and finely chop the onion. Peel and chop the potatoes into large chunks and sliced ​​chorizo.
Heat the oil in a pan and fry the slices of sausage.The reserve.
In the same oil, sauté the onions begin until tender. Add the potatoes and sauté on medium-low temperature 3 to 4 minutes. Add the tomato to grind. We 3 or 4 minutes and cover with Swiss chard broth (or vegetable). Boil 5 minutes.
Peel the garlic and majamos in a mortar along with the chilli. What desleímos with some of the broth of the stew and add mixing well.
Cut the chard leaves and add.
Chop the tomatoes we booked and also incorporated. Season and cook 4 minutes more until the potato is tender and the broth linked. We ended up adding the slices of sausage.

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