Swiss Chard and Potato Dumpling Pan

Main course Savory Autumn Vegetarian Pan dishes

Pan dish with Swiss chard, potato dumplings, onions, garlic, pine nuts, raisins and double cream cream cheese, seasoned with salt, pepper and nutmeg.

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Preparation time 35 min (15 min cooking/baking)

Ingredients

4Servings
  • 750 g Swiss chard (188 kcal)
  • 1 piece onion (40 kcal)
  • 2 pieces garlic cloves (9 kcal)
  • 30 g pine nuts (202 kcal)
  • 70 g raisins (210 kcal)
  • salt (0 kcal)
  • pepper (0 kcal)
  • nutmeg (0 kcal)
  • 500 g potato dumplings (900 kcal)
  • 100 g double cream cream cheese (230 kcal)
  • 2 tbsp oil (240 kcal)
  • 1 tbsp butter (100 kcal)

Preparation steps

  1. Wash and clean the Swiss chard. Cut stems and leaves separately into strips.
    • Swiss chard (750 g)
  2. Peel and dice the onion. Peel and finely chop the garlic.
    • onion (1 piece)
    • garlic cloves (2 pieces)
  3. Toast pine nuts in a pan without fat and set aside.
    • pine nuts (30 g)
  4. Heat oil in the pan. Sweat onion and garlic in the oil.
    • onion (1 piece)
    • garlic cloves (2 pieces)
    • oil (2 tbsp)
  5. Add Swiss chard stems and cook for 10 minutes.
    • Swiss chard (750 g)
  6. Stir in raisins.
    • raisins (70 g)
  7. Add Swiss chard leaves and cook for a few minutes until wilted.
    • Swiss chard (750 g)
  8. Season with salt, pepper and freshly grated nutmeg.
    • salt
    • pepper
    • nutmeg
  9. Set Swiss chard aside in a bowl.
    • Swiss chard (750 g)
  10. Heat butter and remaining oil in the pan. Fry potato dumplings until golden brown.
    • potato dumplings (500 g)
    • oil (2 tbsp)
    • butter (1 tbsp)
  11. Stir in Swiss chard and heat through.
    • Swiss chard (750 g)
  12. Stir in cream cheese.
    • double cream cream cheese (100 g)
  13. Serve sprinkled with pine nuts.
    • pine nuts (30 g)