🍽️ Oven Potato with Chard Vegetable

Name: Oven Potato with Chard Vegetable
Total time: 30 min
Yield: 4 servings
Ingredients: 500 g large potatoes (2 large potatoes); 400 g chard (preferably leaf chard); 20 g raisins (1 tbsp); 30 g unpeeled almond kernels (1 tbsp); 150 g yogurt (1.5% fat); 1 tsp flour; 100 ml classic vegetable broth; 0.1 g saffron threads (1 small box); 2 tbsp rapeseed oil; salt; pepper; ground cumin

477 kcal · 30 min · 4 servings

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Ingredients

500 g large potatoes (2 large potatoes)
400 g chard (preferably leaf chard)
20 g raisins (1 tbsp)
30 g unpeeled almond kernels (1 tbsp)
150 g yogurt (1.5% fat)
1 tsp flour
100 ml classic vegetable broth
0.1 g saffron threads (1 small box)
2 tbsp rapeseed oil
salt
pepper
ground cumin

Instructions

1. Wash the potatoes under running water and pat them dry. Pierce the skin several times with a sharp fork. Place the potatoes in the preheated oven at 200 degrees (convection: 170 degrees, gas: level 3) on the middle rack and bake for 45 minutes.
2. Wash the chard thoroughly, let it drain and clean it. Cut the leaves and, if necessary, the stems into thin strips. Soak the raisins in a small bowl with about 50 milliliters of lukewarm water. Roughly chop the almonds.
3. Stir the yogurt with the flour in a small bowl until smooth. Warm the broth and stir in the saffron threads.
4. Heat the oil in a large non-stick pan. Sauté the chard in it for 2 to 3 minutes. Pour in the saffron broth and cook everything covered over medium heat for 6 to 8 minutes.
5. Push the chard to the side of the pan. Stir the yogurt-flour mixture into the broth, mix everything well and bring it back to a boil.
6. Add the raisins and almonds. Season the dish generously with salt, pepper, and cumin.
7. Cut the potatoes in half and salt them. Serve them plated with the chard vegetable mixture.

Nutrition per serving

kcal: 477
Protein: 16 g · Fett/Fat: 20 g · Carbs: 55 g