Chard in Cream Sauce

Separate chard leaves from stems and cut both into fine strips. Chop the shallots finely. Heat clarified butter and sauté shallots in it. Add chard, season with salt and pepper and pour water. Steam vegetables for 10 to 15 minutes until soft.

Drain vegetable water.

Mix crème fraîche with egg yolk, stir into the chard and cook for 5 min, but do not let it bubble up.

Tip: Instead of clarified butter, you can also use butter in most cases.

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