Chard with majadillo and hard-boiled egg.

Elaboration:

1. Wash the chard well and cut the leaves and stalks into medium-sized pieces. Set aside.
2. In a pan of boiling salted water, cook the chard for about 15 minutes or until tender. Drain well and set aside.
3. Meanwhile, in a frying pan with a little olive oil, fry the slice of bread and the peeled garlic cloves until golden brown. Add the almonds and fry for a few more minutes, taking care not to burn them.
4. Place the bread, garlic and almonds in a mortar and pestle and grind into a smooth paste.
5. In the same pan, add a little more oil if necessary and add the cooked chard. Add the sweet paprika and stir quickly so that it does not burn.
6. Add the majado to the frying pan along with the chard and mix well. Cook together over a medium heat for about 5 minutes to allow the flavours to integrate.
7. Serve the chard warm in deep plates and garnish with quarters of hard-boiled egg on top. Serve with a few slices of bread.

Calories and nutritional data (per approximate serving):

• Calories per serving: 180 kcal
• Fat: 12 g
• Carbohydrates: 10 g
• Protein: 6 g

Additional advice:

• If you prefer a spicier touch, add a pinch of hot paprika along with the sweet paprika.
• You can replace the almonds with pine nuts to give it a different and more intense flavour.
• Be sure to drain the chard well so that the dish is not too liquid.