Chard with Yogurt

Wash the leaves of the chard well and cut out the stalks.

Tear in half and put into a pan.

Cook over a low heat with the lid on. Do not add water, the water that is on the leaves from washing is enough.

When the leaves are just cooked, remove from the heat and leave to cool for 3-5 minutes.

Once the chard is cool, squeeze all the liquid out of it and chop it finely.

Crush the garlic with the salt.

Add the garlic and the prepared chard to the yogurt and stir well. Leave it for a few minutes then taste to see if you have enough salt. 

Go for a little less salt than you think is right, as the flavours develop it will become saltier.