A hearty home-style dish, quick to prepare, where chard is sautéed in a pan with ground beef and plenty of onion. One of the practical and economical options for everyday tables.
Sauté the ground meat in vegetable oil until it releases its liquid and that liquid evaporates.
Add plenty of onion and sauté until softened.
Add the grated tomato and sauté for a few minutes.
Add the chopped chard, season with salt and black pepper, and cook over low heat until the chard softens and its liquid evaporates. Caution: don't overcook the chard, as its texture and color may deteriorate.
Important: Chard leaves release quite a lot of water while cooking; keeping the pot lid half-open helps the water evaporate. Caution: Don't overcook the chard, as prolonged cooking spoils both its color and texture.
If you separate the chard stalks from the leaves and add the stalks a few minutes earlier, both reach the right texture at the same time.
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