Swiss chard

Wash the chard leaves and cut out the stalks. Cut the stalks into pieces and the leaves into small pieces. Dice the ginger.

Fry the stalks together with the ginger in oil and herb salt. After 5-7 minutes, add the leaves and fry for a further 4-5 minutes, stirring constantly.

Chard vegetables garnished with soaked almonds, with roast potatoes and white cabbage and carrot crudités.