Elaboration

• Put the 11 in Saladmaster Titanium Sauce Pan at medium temperature
• Add a tablespoon of extra virgin olive oil
• Add onion cut into thin strips, and garlic cut into thin sheets
• Sauté for 3 or 4 minutes while stirring
• Add the potatoes cut into small pieces
• Stir so that all the potato is impregnated with the flavor of the oil with onion and garlic
• Add 1 liter of water
• Cover the pan, when you click continuously, lower to minimum temperature, cook 20 or 25 minutes, the potato should be very soft
• Transfer all the contents of the casserole to a bowl, and grind very fine, add a little water if there is no fine broth
• Pour the broth into the 5 l Saladmaster Titanium pot, put to medium temperature
• Add the cabbage (kale or cabbage) cut into thin strips, the chard cut into medium pieces, half a teaspoon of cumin seeds, and salt to taste
• Cover pot, wait for continuous click and lower to minimum temperature, cook 15/20 minutes
• Serve hot sprinkled with chopped parsley, if possible in cooked clay dishes