Clean the chard, remove the hard stem parts, subsequently rinse the vegetable and blanch briefly. Rinse and drain well.
Clean the leek, cut into slices two fingers wide, rinse thoroughly and drain. Remove the skin from the onion and cut into small cubes.
Sauté the onion in the melted lard until translucent, add the crushed clove of garlic and add the vegetables. Steam in the covered saucepan for 10 minutes in its own juice, season with salt, season with pepper, season with basil and thicken with the whipped cream. Briefly bring to the boil and cook through and bring to the table arranged in a baking dish.
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