Simmered chards with baked potatos

50 min
Type of dish: Vegetables
Temperature: Hot
Allergens
Sulfites
Sulfites
Ingredients for 5 portions
Ingredients for portions/units
Swiss chard 1.5 kg
Carrot 0.3 kg
Potato 0.25 kg
Bacon 0.1 kg
Table salt 3.75 g
Elaboration

PRE-ELABORATION

  • Cut off the stalks from the leaves of chards, wash them with plenty of water and dice the Swiss chards.
  • Peel and cut up the potato in dice of 2x2cm.
  • Peel and chop the carrot into half moons.
  • Cut the bacon into thin strips of approx. 1mm and then, dice them in 2 cm.

ELABORATION

  • Boil the Swiss chard in salted water.
  • Steam the potato and either steam or boil the carrot in salted water.
  • Place the Swiss chards in an owen dish and coat with the mixture of potato and carrot.Then, add the bacon on top.

SERVICE

  • Just before serving, warm up the owen dish in order to brown the bacon placed on top.
  • Meanwhile, make a fried sauce with finely-sliced garlic in a frying pan (ensuring that the owen dish is practically ready to be served avoiding a bad image).
Nutritional information (1 portion)
Fiber 5.16 g
Saturates 8.54 g
Monounsaturated fatty acids 23.15 g
Polyunsaturated fatty acids 4.32 g
Cholesterol 20.13 mg
Calcium 368.74 mg
Iron 10.1 mg
Zinc 0.77 mg
Vitamin A 1412.64 ug
Vitamin C 72.79 g
Folic acid 432.46 ug
Salt (Sodium) 777.11 mg
Sugars 7.7 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.