INGREDIENTS
- 1 kg of chards, washed
- 1 onion, chopped
- 1 clove of garlic, chopped
- 3 tbsp. tomato paste
- 5 tbsp. olive oil
- 1 liter of water or vegetable stock
- salt and pepper
INSTRUCTIONS
Wash the chards well and cut them into large pieces. Let them drain well.
Add 3 tbsp. olive oil in a large pot and fry the onions over low heat until they become transparent. Add the garlic and continue for another 1 minute.
We raise the temperature a little and add the sekkoulas to the pot little by little and cook them until their volume decreases and they lose a lot of their liquid.
Add the water or vegetable stock which should cover the greens, and salt and pepper, cover and boil for about 15 minutes or until they are soft.
Add the tomato paste and the rest of the olive oil and cook with the pot half covered for another 15-20 minutes and it's ready!
