a few large chard leaves
yellow or red pepper
dandelion or arugula
parsley or chives (optional)
Boil water and put cut potatoes and carrots into it. Let it cook slowly.
Boil the Swiss chard quickly (so much so that it softens).
Meanwhile, cut the tomatoes and peppers into small pieces.
When the potatoes have softened, mash them together with the carrots and boiled Swiss chard into a not-too-smooth puree.
When the puree has cooled a little, mix in the tomatoes and peppers. Add chopped chives or parsley if desired.
Let’s prepare chard leaves, on which we place piles of mashed potatoes, which we shape with a spoon – they should be big enough that you can still grab the edge of the leaf and wrap it from all sides. A dandelion or arugula leaf can also be placed on each pile. You take the wrap in your hands and serve it.