fry in oil in a coated frying pan, season, cut into slices and keep warm. Brown the greens in the hot frying pan. Pour in broth, sauté greens until al dente. Serve with almond kernels and fillet on spaghetti.
Add diced greens and potatoes. Let simmer on low flame entwa 1000 cmin. Puree, season and serve with a dollop of sour cream.
Our tip: It is best to use fresh herbs for extra flavor!