Cream Chard with Millet and Auxiliary Cook

A great spinach recipe for every taste:

* For gourmets from crawling age (from in about 6-8 months).

(1) Put a small saucepan on a back plate of the stove, roast millet and red lentils (if necessary) in it with a little fat without either taking color. Cover well with water and cook for 15 min, swell for 1/2 hour without temperature. Check from time to time what the toddler is doing and whether he is safely accommodated, if necessary keep him busy or calm him down.

(2) In the meantime, rinse the chard thoroughly, remove the large white leaf veins (not needed for this recipe), finely chop greens. Peel and finely chop shallot. Important: Always repeatedly place kitchen knife exactly far back out of reach of the “chef” on the countertop.

(3) Place a Reindl on a back plate of the stove, turn handle toward the wall if possible. Heat butter in it, mix in shallot and cook until translucent, add chopped chard leaves, mix and steam until soft (like spinach) with a little water with the lid of the pot on. If there is an audible protest from the accident-proof corner, always explain again calmly and accurately the accident hazard in the kitchen and ignore any disinterest, at the same time, be careful not to burn anything.

(4) When the chard is cooked, grind the contents of the pot with the blender (whether coarse or fine depends on the tolerance level and the number of teeth of the now leisurely impatient

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