Chard and tomatoes in creamy sauce

    30 min

    This delicious vegetable dish with chard and tomatoes is simmered with garlic, cream and sheep milk or goat milk cheese.

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    Serves: 2 

    • 1 to 2 tablespoons olive oil
    • 1/2 onion, minced
    • 2 garlic cloves, minced
    • 500g chard
    • 1 TL vegetable bouillon powder
    • salt and pepper to taste
    • 2 tomatoes, diced
    • 100g soft sheep milk or goat milk cheese, diced
    • 100ml single cream

    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. In a large frying pan heat olive oil and fry onion and garlic until translucent.
    2. Separate chard stems and leaves. Cut leaves into fine strips, dice thin chard stems. Discard tough stems.
    3. Add chard stems to the pan and stir fry for a few minutes. Add chard leaves, cover and cook over low heat for about 8 minutes until leaves have wilted. Season with bouillon powder, salt and pepper to taste. Stir in tomatoes and cheese and cook for 2 minutes until cheese is melted. Pour in cream and reheat for a further 2 minutes.

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    Reviews in English (2)


    Good flavors, but the feta kind of broke down a lot and it ended up being too soupy. I served it with toast and topped it with an egg.  -  19 Aug 2018  (Review from Allrecipes US | Canada)


    simple and delicious vegetarian dish, perfect for a light summer meal with bread. I used a little less cream, just poured in a generous dash  -  06 Aug 2017  (Review from Allrecipes US | Canada)